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Butternut Squash Soup

Updated: Feb 6, 2021

Prep Time: 15 min Cooking Time: 1 hour Servings: 10 - 12 servings


6 – 7 Cups of Butternut Squash, chopped 1 inch cubes

2 Honey Crisp apples, cubed

3 Cups Unsweetened Hemp Milk

2 Cups Veggie Stock

1 Cup Carrots, chopped

5 cloves of Garlic, diced

1 Medium Sweet Onion, chopped

3 large dates, pitted & chopped

2 Tbsp Coconut Oil

2 tsp ground Cinnamon

2 Tbsp Organic Maple Syrup

1 tsp Sea Salt (to taste)

½ tsp Black Pepper (to taste)


Preheat oven to 450 degrees F.

Peel and cut Butternut Squash into 1 inch cubes. Place in a bowl and add Maple Syrup, Cinnamon, and a little Coconut Oil. Stir until all the contents are thoroughly mixed.

Line a baking sheet with foil and grease lightly with Coconut Oil (by spreading or dolloping on the bottom) and place Butternut Squash on the sheet.

Put into the oven for 30 minutes and check. If desire a more golden more browned top, bake for another 15 minutes or broil for 5 minutes.

Then cut the Apples into 1 inch cubes, and coat them with Coconut Oil, Maple Syrup, and Cinnamon.

Place into the oven on a baking sheet for a total of 30 minutes.

While Butternut Squash and Apples are baking, sauté the Onions on medium heat for 5 minutes and

then add the Garlic for another 3.- 4 minutes.

Add the Hemp Milk, Vegetable Stock, Carrots, Dates,

and Roasted Butternut Squash, Apple, Onions, and

Garlic into the Blendtec.

Blend for about 1 – 2 minutes.

Serve or place in a Pyrex container and chill until ready to eat.


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