Roasted Butternut Squash Soup 

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Tayler is the creator of the plant-based food and wellness blog, Clean Eats by Tay. She believes the food we eat shapes every aspect of our lives from mental health to our daily performance. Tayler’s recipes are delicious and packed with flavor (think: peanut butter banana oat bread, soft-baked chocolate chip cookies, and snickerdoodle doughnuts)! 

Simple, easy and packed with flavor. Double the batch and freeze for last minute dinners and prepped lunches. 


  • 1 large butternut squash, roasted, peeled, and cubed
  • 2 tbsp olive oil
  • 1/2 medium sweet yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2 cups vegetable broth
  • 1.5 cups Go Coconuts
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper


Cut your squash in half, remove seeds, and roast on a baking sheet face down for ~40 minutes at 425F. Let cool then peel and chop into cubes. In a large pot, add oil, onions, garlic, and ginger and sauté until onions are translucent. Add in broth, Go Coconuts and seasonings and stir. Throw in your butternut squash and let simmer for about 5-7 minutes. Using an immersion blender, blend up the soup til nice and creamy. Serve with whatever you’d like!: cilantro, crackers, toast, more coconut milk, etc.