{Soup’s On}: Butternut Squash Soup

With the cool down of fall, we feel the need to warm things up. Thus, we have decided to dedicate Mondays this fall to some favorite soup recipes. So dig out your biggest cauldron, and turn the stove up. It’s fall, and soup’s on!

This Butternut Squash Soup recipe is a definite fall favorite. Its texture is so creamy, but without the dairy, it doesn’t leave you feeling full and heavy. The bit of cayenne pepper gives it just the right amount of heat, to warm up your autumn evening… and your soul. Enjoy!

Butternut Squash Soup 3 - Girls of a Feather


  • 2 Tbsp coconut oil
  • 1 sweet onion, chopped
  • 3 garlic cloves, chopped
  • 2 small butternut squash, peeled, deseeded and cut into cubes
  • 2 carrots, peeled and chopped
  • 1 apple, cored and cut
  • 3 cups vegetable or chicken broth
  • 2 cups unsweetened almond milk
  • 2 Tbsp coconut oil
  • 2 Tbsp orange juice
  • 2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp pepper

Heat coconut oil in a stock pot, and sauté onion and garlic for a few minutes. Add the squash and carrots, and sauté until tender, about 20 minutes. Add broth, almond milk, apple, additional coconut oil and OJ, and simmer for about 20 minutes. Season with cinnamon, cayenne and S&P to your liking. Turn off the heat, and blend with an immersion blender until completely smooth. Can be served warm or cold.

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