Apple Squash Soup with Coconut Butter
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 4 cups of butternut squash, cubed
  • 2 Granny Smith green apples, cubed
  • 1 lemon, squeeze the juice
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 cloves of garlic, chopped
  • 1 inch of fresh ginger root, grated
  • 4 cups of home-made chicken stock or vegetable stock (low sodium, no MSG)
  • 6-8 tsp coconut butter
  • 1 tsp dry turmeric
  • ½ tsb chili powder
  • fresh coriander to taste
  • salt/pepper
How To Make
  1. Squeeze lemon juice on apples, let them absorb the juice, set aside.
  2. Heat up olive oil in a deep pan and brown onions and garlic.
  3. Add grated ginger and keep frying for a minute.
  4. Add to pot: butternut squash, apples, stock and cook till squash is very soft, approximately 40 min.
  5. Add salt and pepper to match your ideal taste.
  6. Add turmeric and let the soup cool off a little.
  7. If you like an extra kick, grate the lemon skin and add to the soup.
  8. Mix the soup in a blender, in batches, to a smooth, thick, creamy consistency.
  9. Add one teaspoon of coconut butter per bowl, let it melt in the soup.
  10. Sprinkle with coriander before serving.
Recipe by at