
Girona Training Camp- April 18-25, 2025
October 9, 2025It’s Fall, so Soup’s On!

Coconut Cream Butternut Squash
A thick and hearty soup for a crisp fall day
Ingredients
- 1 Vidalia onion Chopped
- 4 cup Butternut squash
- 1 can Full fat coconut milk
- 2 tbsp Olive Oil
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp Cinnamon
- 1 tbsp Ground ginger
- 1 tbsp Ground turmeric
- 2 cloves Garlic
Instructions
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Preheat oven to 350F
Peel, remove seeds and chop the butternut squash into 1-2" cubes
Place on roasting pan and drizzle a little olive oil and sea salt and roast for about 45 mins or until soft.
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In a large stock pot sauté chopped onion with 1-2 tbsp olive oil until onions are soft and translucent over medium heat.
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Add 1 can of coconut milk to the pot and stir. Reduce heat to low to simmer.
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Add about 4 cups of roasted butternut squash. If the coconut milk does not cover all the veggies add enough water to just cover.
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Add Spices. Feel free to adjust to your own tastes but I added
1 tsp sea salt, 1 tsp black pepper, 1 tsp cinnamon, 1 tbsp ground ginger, 1 tbsp turmeric, 2 cloves of garlic
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Using an immersion blender or food processor puree until well mixed. You can add more water if it’s a bit thick. Let simmer on stove top for 20-60 more mins
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To kick up the heat a bit add ground chili powder or more ginger. Had I had celery or carrots, I probably would have added those as well and added them to the onions in the first step.
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For more protein cook 1 cup lentils and add to mixture before pureeing. Alternatively, add 1 can of rinsed chickpeas after pureeing the soup. Top with pumpkin or sunflower seeds and a crack of black pepper.
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Makes 4-6 portions. Enjoy




