Cook: Coconut Butternut Squash Soup

This is one of our favorite fall soups, made by our Associate Culinary Coordinator, Dennis Horton. He put this together for us to enjoy in the office and we couldn’t get enough of it. Scroll down for the best soup of the season.



2 16oz Jars MMLocal Butternut Squash Puree from Full Circle Farms
2 cups 365 Vegetable Stock – low sodium
3 Tablespoons 365 Organic Coconut Oil
1 Tablespoon Raw Coconut Vinegar
1 Tablespoon 365 Grade A Maple Syrup
2 Teaspoon Smoked Maldon Sea Salt

Garnish Each Bowl with:
1 Tablespoon Diced Winesap Heirloom Apple
1 Tablespoon Fresh pomegranate seeds
1 pinch Light chili powder or Korean chili powder
1 Tablespoon Toasted sprouted pumpkin seeds
1 pinch Finely chopped chives
1 pinch Smoked Maldon Sea Salt


• Add Butternut Squash Puree, vegetable stock, coconut oil, coconut vinegar, maple syrup and 2 tsp of smoked sea salt into a 2 quart sauce pan.
• Whisk together over medium heat for about 10 minutes.
• Divide soup into 4 bowls and garnish with apple, pomegranate seeds, chili powder, pumpkin seeds, chives and a pinch of smoked sea salt.


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