Sample Recipe: Butternut Coconut Soup


Sample Recipe: Butternut Coconut Soup

  • Author: Kim-Julie Hansen
  • Yield: 2 servings 1x


With just a few simple ingredients, make a healthy & yummy soup that even people who don’t like veggies will love.



1/2 butternut squash, seeds removed 

2 carrots, chopped 

1 small can (200mL) full fat coconut milk for cooking 

1/41/2 tsp sea salt 

freshly ground pepper to taste


Sunflower seeds 

A little extra coconut cream (optional)


  1. Bake the butternut squash and carrots at 350F for 45 minutes on a baking tray lined with parchment paper.
  2. Blend the baked butternut squash and carrots with the coconut milk and seasonings.
  3. Transfer to a pot and cook for about 3-5 minutes at low to medium heat.
  4. Serve in a bowl and add the toppings.
  5. Enjoy!