FREE FROM GLUTEN, GRAINS & DAIRY. PALEO-FRIENDLY & SCD
All credit for this recipe goes to my husband. He made me this soup recently when I was sick and he used coconut milk as we were all out of chicken stock. The result was amazing and now it features regularly in our weekly meals. Soups are a great way to get toddlers to eat more vegetables and our daughter gives this one a big thumbs up! As always, we use a premium coconut milk with no additives. The can is also BPA-free. YAY!

Prep Time | 10 minutes |
Cook Time | 40 minutes |
Servings |
|
Ingredients
- 3 Carrots, peeled and chopped finely
- 3 Celery sticks, chopped finely
- 1 Large onion, chopped finely
- 1 Butternut squash, peeled and chopped
- 1 x 400ml can Coconut milk* *No additives
- Sea salt & black pepper to taste
- 2 tablespoons Extra virgin olive oil
- Fresh parsley, to garnish (optional)
Ingredients
|
![]() |
Instructions
- Set a saucepan on a low-medium heat and add the olive oil. Next, add the carrots, celery and onion and cook for a few minutes until them become translucent, stirring often so that they don't stick to the pan.
- Next add in the butternut squash, coconut milk and season with sea salt and black pepper.
- Bring the mixture to the boil, then turn down and simmer for 30-40 minutes.
- Add the soup to a powerful blender and mix to desired consistency. Garnish with some extra coconut milk if desired.
Share this Recipe
I just made it tonight and it is delicious! I skipped the celery since I did not have any and added some fresh ground ginger before seving . Yum! Thanks for the recipe! 😉
That’s great Grace. Thanks for the feedback. The ginger sounds delicious. Must try that!