Winter Squash Soup

Serving Size:
6 to 8


1 small/medium Roasted butternut squash
(Seeds removed)
1 small/medium Roasted kabocha squash
(Seeds removed)
1 Leak
2 cups cauliflower
2 sprigs fresh Thyme
1 teaspoon White pepper
1 tablespoon chopped Ginger
1.5 cups whole Coconut milk
4 cups Water
2 tablespoons veggie bullion (or more to taste)


Roast squash at 350 until tender, once cool remove seeds and skin setting flesh aside.

In large stockpot sauté leek and cauliflower with olive oil, pepper, ginger and thyme.

Once leak starts to cook down add squash and bullion paste to pot.

Pour in coconut milk and water and allow soup to simmer until veggies become very tender , remove from heat.

Blend soup in vita mix until a silky smooth texture is achieved.

Pour soup through a strainer back into pot to heat and serve.

Cost Breakdown

Price per serving: $2.19