• 2 tablespoons refined coconut oil or vegetable broth
  • 2/3 cup carrot, diced
  • ½ cup celery, diced
  • 1 garlic clove, minced
  • 4 cups butternut squash, peeled and cubed
  • 1 teaspoon fresh thyme
  • 1 tablespoon of ginger, grated
  • 4 cups vegetable broth
  • ½ cup soy creamer
  • Real Salt and white pepper to taste


  1. Heat oil or vegetable broth in a large soup pot over medium high heat. Add carrot, celery, and onion and cook until vegetables begin to soften, about 3 minutes.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add butternut squash and thyme. Stir.
  4. Add ginger and stir for about a minute.
  5. Add broth and bring to a boil. Simmer for 15 minutes.
  6. Use an immersion blender or pour soup in batches into a food processor or blender.
  7. Pour soup back into soup pot that has been rinsed.
  8. Stir in soy creamer.
  9. Add salt and white pepper.
  10. Stir over medium heat until warmed through.
  11. Ladle into soup tureen and garnish with thyme.
  12. Serve warm


Nutrition Per Serving

92 Calories, 2g Protein, 23g Carbohydrates, 0g Fat, 0g Saturated, 0mg Cholesterol, 652mg Sodium, 6g Fiber



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