Healthy Dad - Recipes

Butternut Squash Soup



  • 21/2 cups of vegetable stock
  • 1 butternut squash, seeded scraped and chopped into pieces
  • 2 tablespoon. maple syrup
  • ½ teaspoon. allspice
  • ¼ cup coconut milk

Instructions: In a large pot on high heat add vegetable stock, butternut squash, and allspice and bring to a boil. Reduce the heat to low and cook until the butternut squash is soft 20-30 mins depending on your squash. Remove from the heat. Let the soup cool add the coconut milk and puree in a blender, food processor, or with a hand blender eek.

Yield: 4 servings.

Adapted from: Watts D and Watts A. “Butternut Squash Soup” Where people feast: An Indigenous Peoples’ cookbook. Arsenal Pulp Press, 2007. pg 100. Print


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