English · Recipes

The Best Restaurant Style Butternut Squash Soup

Prep Time: 10 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 35 minutes


  • 2 1/2 cups of Filtered Water
  • 400g of already chopped Butternut Squash
  • 1 cup of Mini Carrots
  • 1/2 of medium Red Onion
  • 1/3 of Low-Sodium Chicken Broth
  • 3/4 cup of Coconut Milk


  • 1 teaspoon of Red Pepper Flakes
  • 2 teaspoons of Anise Seeds
  • 1 teaspoon of Turmeric
  • 1 teaspoon of Salt
  • 1/2 teaspoon of Pepper

Cooking Instructions:

  1. In a medium-sized sauce pan, bring two and a half cups of filtered water to a boil
  2. While the water is boiling, chop the carrots in thirds and the red onion half in two halves
  3. Add the vegetables to the boiling water and Cook for 15-20 mins at medium-high heat-covered, or until all the vegetables are soft. Turn off heat, put aside and let cool down for, at least, 45 minutes
  4. With an inmersion blender, using the stirring blade attachment, blend the vegetables using a medium-low speed. Blend for 5 minutes until it becomes a creamy mash
  5. Turn the heat back on to a medium-low heat and add in the Chicken Broth, Coconut Milk, salt and pepper and blend for additional 3 minutes
  6. Add in the remainder of the spices (red pepper flakes, anise seeds and turmeric). Reduce heat, cover and let simmer for 15 minutes
  7. Strain the soup into a 1L air-tight container
  8. Serve warm


  • For a protein-filled meal – serve with a shredded Chicken Breast
  • Put aside the pulp of the soup to make a savoury Butternut Squash, soup leftover, pie (recipe coming soon)

3 thoughts on “The Best Restaurant Style Butternut Squash Soup

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