Soups are so simple to make. Feel free to experiment and add more, or less, of anything you choose. I never make the exact same soup twice, as I’m always changing something about the original recipe. 


  • 2 tbsp virgin coconut oil
  • 1 large white onion, roughly chopped 
  • 4 cloves garlic, minced
  • 3 Tbsp fresh ginger, grated
  • ½ tsp sea salt
  • 4 cups roasted butternut squash (approx. 1 large, or 2 small)
  • 2½ cups carrots, chopped (approx. 4 medium carrots)
  • 4 cups organic vegetable, or homemade chicken broth
  • 1 apple, chopped, cored + peeled 
  • 2 Tbsp raw honey
  • 2 Tbsp fresh lime juice
  • 1 can full-fat coconut milk

Preparation Method

  1. Cut squash in half, spoon out the seeds.
  2. Place face down in a glass baking dish, and pour a little water into dish.
  3. Bake at 350 degrees for about 40 minutes, or until skin is easily pieced with a fork. When done, scoop out the flesh and set aside.
  4. In a large saucepan, cook onion + garlic in the coconut oil for 5 minutes.
  5. Add ginger + spices. Cook for 3 minutes, stirring.
  6. Add the apple, raw carrots + cooked squash.
  7. Add coconut milk, lime, honey + broth.
  8. Simmer for about 20 minutes, or until carrots are tender.
  9. Let cool a bit, then puree in batches in blender, until smooth. Pour pureed soup back into saucepan, simmer, and re-adjust any seasonings.

Serve with lime wedges and garnish with raw pistachios, freshly chopped cilantro, or sage leaves.