This soup is very easy and quite delicious.  It’s creamy with a hint of ginger and perfect for Fall.  I made it for Thanksgiving last year, and my non-veg parents loved it.


2 Butternut Squashes

1 1/2 quarts of water (or 1 1/2 quarts of veggie stock)

1 can of organic Coconut Milk

2.5 TBSP Veggie Bouillon (not needed if you used stock, but I find bouillon has a better flavor)

2 TBSP Fresh Ginger

2 tsp Braggs Aminos

2 tsp organic Rice Vinegar


Oil the inside of the crockpot.  Organic coconut oil works nicely here.

Peel both butternut squash with a vegetable peeler.  This is a great arm workout!

Half the butternut squash with a large knife and spoon out the seeds.

Place one half face down on a cutting board, and cut the squash into 1 inch pieces. Size/shape do not really matter here as you will pureé later.

Place the squash into the crockpot and add the water.

Peel your ginger and chop in a food processor then add to the crockpot.  I have found this is the best way to chop ginger after several attempts at other techniques.

Add the bouillon, Bragg’s Aminos & Rice Vinegar.

Set the timer for 5 hours, and go play.

Once the soup is cooked, use an immersion blender to puree the squash directly in the crock pot.

Add a half can of coconut milk or the whole thing if you want it to be creamier.

If you want a brothier soup, you can add some water to thin it out.

Salt & pepper to taste.