Vegan + Gluten Free Butternut :: Apple :: Walnut & Coconut Soup

This soup is seriously amazing goodness packed with a ton of vitamins and a complexity of flavors making it a total keeper.  Plus, it's easy to make :) 

Yields 8 cups


3/4 of a Large roasted butternut squash :: cubed :: cut in half, lather in olive oil, add 1 inch filtered water to glass pan and bake at 400 for 1 hour or until tender

2 tablespoons coconut oil

2 inch fresh Ginger, peeled & chopped

½ cup walnuts, toasted

2 golden delicious apples, cut & roasted

1 yellow onion, sautéed

1 carrot, sliced & cooked

2 cups Coconut milk: (how to make your own)

2 cups vegetable broth

2 tablespoons coconut palm sugar

1 teaspoon nutmeg

Salt and pepper to taste


1.      Roast butternut squash

2.      Add coconut oil to heated skillet with onion, apple, walnuts, carrot and saute until cooked

3.      Add ginger + veg broth + butternut squash + nutmeg + sugar and simmer 5-10 minutes

4.      Put coconut milk + mixture into blender or food processor and combine until pureed

5.      Serve & enjoy!  There are so many robust flavors that this is a truly complex tasting soup that is warming, satisfying, and packed with vitamins!

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