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Butternut squash soup


for 6 servings

2 lb medium butternut squash, peeled, seeded, roughly chopped

1 medium yellow onion, roughly chopped

4 cloves garlic

olive oil, to taste

3 cups vegetable broth

½ teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon paprika

⅛ teaspoon cayenne pepper

1 ½ teaspoons sea salt

¼ teaspoon black pepper

½ teaspoon fresh thyme

¼ cup coconut milk


pumpkin seed

fresh chive, chopped

Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper. Cover and cook on high heat for 4 hours.Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree. Add the thyme and coconut milk and blend to incorporate. Garnish with pumpkin seeds and chives, if desired. Enjoy!


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