Mexican Butternut Squash Soup

Mexican Butternut Squash Soup


  • - 2 small Butternut Squash
  • - 1 Onion sliced
  • - 3 Garlic Cloves smashed and sliced
  • - ½ or 1 whole Jalapeño sliced (depending on desired spiciness)
  • - 1 TSP of cumin seed
  • - 2 Cups Chicken Broth
  • - 1 TSP Smoked Paprika
  • - ½ TSP or to taste ground Cumin
  • - ½ TSP or to taste Coriander
  • - Sea Salt to taste
  • - 1/8 Cup + 1-2 TBSP Coconut Oil

  • Method:

      Cut butternut squash in half and remove seeds. Place cut side down in baking dish, with enough water to fully coat bottom of dish. Bake on 425 degrees until soft (45 minutes to 1 hour)

      Heat 1 – 2 TBSP coconut oil on medium-high heat in a large soup pan. Saute the sliced onion, garlic and cumin seed until onion is clear (about 5 minutes). Remove from heat and place into a blender or food processor. Once squash is cooked and cooled enough to handle, use a spoon to scoop the meat out of the shell. Place the meat into a blender or food processor with onions, garlic and cumin seed. Add the jalapeno, broth and remaining spices to blender or food processor and blend everything until thick and soupy. Finish by heating in a soup pot with 1/8 cup coconut oil.

      Top with a spoonful of guacamole and drizzle coconut milk on for an extra flavor experience.