Creamy Butternut Soup {vegan, paleo, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 8-12
  • 1 cooked large butternut squash
  • or 2 frozen 16oz. bags
  • 8 cups water
  • 6 garlic cloves
  • 1½ cups soaked cashews
  • ½ c. hempseeds
  • 1 can coconut milk {full fat}
  • 1 large onion
  • 8-10 scallion stalks
  • ½ tsp. ground cayenne (omit for FreeDietâ„¢ phase 1)
  • 2 tsp. ground curry (omit for FreeDietâ„¢ phase 1)
  • 1 tsp. ground cumin
  • 1 tsp. tumeric
  • 2½ tsp pink Himalayan sea salt
  • pepper to taste (omit for FreeDietâ„¢ phase 1)
  • optional:
  • 1 strip kelp
  1. If you bought a whole butternut, poke holes in it and bake/steam 30 min. until soft enough to cut.
  2. After it cools cut into chunks add to water with garlic, onion, spices, salt and kelp.
  3. If you used frozen squash add those into the post with the above.
  4. Simmer for 20 min. and add scallions coconut milk, soaked nuts, hempseeds.
  5. Turn off heat and in small batches puree in a strong blender until creamy.
  6. Add everything back into the pot and stir adding more salt, pepper or spices to your taste.
If time is of the essence you can use frozen butternut squash. Having to bake or steam the squash will add extra time to this recipe. If you have the time I like using fresh better than frozen but it tasted the same. Also, you can soak the cashews overnight or at least an hour to use in this soup. Soaking the cashews lends to the creamy texture of this soup. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at