Creamy Butternut Squash Soup with Cinnamon

It's also entirely dairy-free, and instead of plant-based milk, it features our stone-ground whole coconut butter for a creamy and rich texture and flavor and mild nutty sweetness to compliment the squash, yam and spices. Keep this trick in the back of your mind the next time you have a soup recipe that calls for coconut milk - it turns out coconut butter is the perfect substitute in a pinch. It becomes liquid when hot and will melt right into the soup base, just be sure to add a little more water or broth to your recipe to account for the water part of the coconut milk and you'll be good to go. This recipe is high in beta carotene, Vitamin C, potassium, and loads of fiber and healthy fats to keep you feeling satiated during these chilly days and nights. 

Serves 4-6

1 butternut squash, peeled, seeded, and cut into chunks

1 yam, peeled, and cut into chunks

1 yellow or sweet onion, chopped

2 garlic cloves, minced or crushed

3-4 tablespoons of cold-pressed olive oil 

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

5 cups of organic vegetable broth 

1/3 cup Dastony stone ground coconut butter 

Salt and pepper to taste 

1. Start by prepping your squash and sweet potato - peel them and chop them into small chunks. 

2. In a large pan or soup pot, saute your chopped onion and crushed garlic in olive oil until translucent. 

3. Add diced butternut squash, yam, and spices, and continue to saute for 5-8 minutes. 

4. Combine saute mixture with vegetable broth in a large pot, and bring to a boil. Reduce the heat and allow to simmer partially covered for 20 minutes, until the squash and yam are thoroughly cooked. 

5. Remove pot from the stove, and add the mixture to a heat-safe blender (or alternatively you can use an immersion blender), add coconut butter, and blend soup until smooth. 

Add sea salt and pepper to taste. 

Serve with a drizzle of olive or pumpkin seed oil and garnish of your choice.