Try this recipe and other hearty soups built for winter. 


  • 1 tbsp ghee, unsalted butter, avocado oil, or extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 large onion, diced
  • ¼ cup coconut sugar
  • 1½ tbsp curry powder, plus more to taste
  • ½ tsp ground cinnamon
  • ½ tsp freshly ground black pepper, plus more to taste
  • 2 tsp fine sea salt, plus more to taste
  • 1 butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 quart (32 oz) chicken broth
  • ½ cup full-fat coconut milk, plus more for garnish
  • 1 tbsp ground cumin
  • ½ tsp turmeric powder


  1. In a large pot over medium heat, melt ghee or heat oil, then add garlic. When garlic is fragrant (about 2 minutes), add onion and sauté until translucent, about 5 minutes.
  2. Add coconut sugar and spices and cook until the spices are fragrant, about 2 minutes.
  3. Add cubed butternut squash and cook for 5 until the squash begins to soften. Add broth and coconut milk and bring to a boil. Once at a boil, turn down heat and simmer until squash is tender, about 20 minutes.
  4. Purée the soup in batches in a blender until it is smooth and creamy. Return the soup to the pot, bring to a boil, and let reduce for 10 minutes, until thickened slightly. Taste the soup and add more curry powder, salt, and/or pepper, if desired.
  5. Garnish with croutons and/or chopped cilantro, if desired, a drizzle of coconut milk, and a pinch of ground black pepper.
Want a copy on the go?