Creamy Butternut Squash Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5 cups
  • 1 large butternut squash, halved, seeds removed
  • 2 large shallot, quartered
  • 1 TBS olive oil
  • 2 cups chicken broth
  • ¾ cup light coconut milk
  • 2 tsp nutmeg
  • 2 tsp ground cinnamon
  • optional garnish: plain greek yogurt or low fat sour cream
  1. Preheat your oven at 375 degrees.
  2. Place the squash face down onto a baking sheet.
  3. Bake for approximately 30 mins or until your squash is soft to the touch.
  4. Remove squash from skin and discard the peel.
  5. Add olive oil to a medium sized stockpot.
  6. Add the shallots and cook for about 2-3 minutes.
  7. Add squash and chicken broth.
  8. Stir in coconut milk and nutmeg.
  9. Blend in a high powered blender or use an immersion stick.
  10. Season to taste with salt and pepper
  11. Garnish with plain greek yogurt or low fat sour cream.
Recipe by Moore Ways to Wellness at