Butternut Squash Soup
Roasted Winter Squash Soup
By Vital Plan Posted 11-05-2016
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This quick and easy meal is very satisfying on a cold winter night.


1 fresh butternut squash, cubed
1 tablespoon olive oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1/2 cup diced red onion
1/2 cup coconut milk
2 cups water
1 teaspoon salt
1/4 teaspoon 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.
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Dr. Bill Rawls


Dr. Rawls' groundbreaking approach to wellness comes from decades of practicing medicine, extensive research in alternative therapies, and firsthand experience helping thousands find their path to wellness. Dr. Rawls is a best-selling author and Medical Director of Vital Plan, an online holistic health company in Raleigh, N.C.

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