Roasted Winter Squash Soup
By Vital Plan Posted 11-05-2016
Print Friendly

This quick and easy meal is very satisfying on a cold winter night.


1 fresh butternut squash, cubed
1 tbsp olive oil
1 tbsp peeled and minced fresh ginger
1 tbsp minced garlic
½ cup diced red onion
½ cup coconut milk
2 cups water
1 tsp salt
¼ tsp ground black pepper

Optional: Sage leaves and/or pumpkin seeds for garnish.


1. Heat large saucepan on medium to high heat.
2. Add oil evenly to pan. Add onions and sauté until soft, stirring occasionally.
3. Add garlic and ginger, stir occasionally for 1 minute.
4. Add coconut milk, 2 cups of water, salt, pepper, and squash. Bring to a boil.
5. Reduce heat and cover. Let simmer for 20 minutes or until squash is tender. Stir occasionally.
6. Place mixture into blender. Allow steam to escape by removing center piece of blender lid. Avoid splatters by placing a clean towel over lid opening. Blend until smooth.
7. Optional: Garnish with sage leaves, pepper, and pumpkin seeds.


This recipe was inspired by My Recipes’ Butternut Soup.

about the author
Dr. Bill Rawls
Dr. Bill Rawls has practiced conventional medicine as a gynecologist for
over 20 years and is also the co-founder and medical director of Vital Plan, a wellness and herbal supplement company.
New email subscribers get a FREE DOWNLOAD of The Vital Plan e-book! Plus the latest promos, posts & recipes.

Post a Comment

Dr. Bill Rawls


Dr. Rawls graduated from Bowman Gray School of Medicine in 1985 and he holds a medical license in North Carolina. He also has extensive training in alternative therapies and is Medical Director of Vital Plan, an herbal supplement company in Raleigh, N.C.

HAVE A QUESTION? Have a question

Call us at (800) 951-2414 or fill out the form below and one of our Health Educators will get back to you in 1-2 business days.

First Name*