Rich, Creamy Butternut Squash Soup

Creamy Coconut Butternut Squash Soup 

Method

1. Saute aromatics. Heat olive oil in a pot over medium heat and saute shallot, garlic, and ginger until soft. About 5 minutes. 
   

   

2. Bloom spices. Add curry and turmeric powders, stirring constantly.
   

3. Deglaze pan. Add broth, making sure to scrape off any browned bits from the bottom of the pan. 

4. Add vegetables. Add squash, carrots, salt and pepper. Let simmer for 40 minute or until vegetables are soft.  
   

5. Blend the soup. Add 1 can of coconut milk. Using an immersion blender, blend the soup until all vegetables are pureed. 
   

   

6. Add greens and serve. Let soup cool down for 5-10 minutes. Stir in  3 scoops of Daily Elements right before serving. 
   

   
   

Notes & Variations

1. Make-ahead: Soup keeps well for 4–6 days in the fridge or up to 2 months frozen.

2. Swap: Substitute sweet potato for half the squash for sweeter flavor.

3. Toppings: Top with a swirl of sour cream, pumpkin seed, or cilantro. 

Dietitian Notes

Not only is this soup delightfully cozy, it packs a fiber and nutrient punch that your gut will love. Butternut squash and carrots are rich in beta-carotene, a precursor to vitamin A that supports vision and immune health. Ginger and turmeric contribute anti-inflammatory phytonutrients, while coconut milk adds healthy fats for nutrient absorption. Daily Elements enhances the soup’s micronutrient profile with antioxidants and minerals that support steady energy through the season.