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Autumn Squash Soup


3 ½ C Vegetable Broth

1 Small Yellow Onion (chopped)

3 Garlic Cloves (chopped)

1 Large Butternut Squash (peeled and cubed)

3 Carrots (peeled and chopped)

½ 15 oz. can Organic Pumpkin Puree

¼ C Coconut Sugar (or brown sugar)

1 tsp Salt

½ tsp Black Pepper

½ C Coconut Milk (unsweetened)

½ tsp Cinnamon

½ tsp Nutmeg


Pumpkin Seeds

Plain Greek Yogurt

Step 1: Add all of the ingredients to a prepared crockpot or slow cooker. Stir and set on high for 1 hour and reduce to low for 2 hours.

Step 2: Puree soup using a hand-immersion blender. You can also use a blender or Ninja to puree the solid pieces and add them back to the liquid. MIx the soup until creamy and smooth.

Step 3: Before serving, season to taste with salt & pepper or additional spices. Garnish with a dollop of yogurt and pumpkin seeds.

Step 4: Enjoy!

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