Gingered Butternut Squash Soup


  • 2 tablespoons butter or butter substitute
  • 1 large Spanish onion, roughly chopped
  • 2 tablespoons minced ginger
  • 2 tart apples, peeled, cored and chopped
  • 1 carrot, peeled and sliced
  • 1 stalk celery, chopped
  • 4 lbs butternut squash
  • 1'14 oz can vegetable or chicken broth
  • 2 ' 13.5 oz cans Andre Prost Coconut Milk or Lite Coconut Milk (found in the baking section)
  • Optional: 2 teaspoons chicken bouillon paste* or cubes
  • 1 teaspoon salt
  • 1/4 cup dark brown sugar
  • Optional garnish: diced apple or sweetened coconut flakes
  • *We use Better Than Bouillon (paste) in our recipes

This seasonal soup feeds a crowd.  Andre Prost Coconut Milk adds a creamy richness that perfectly balances the dynamic flavor of ginger. Make it dairy-free by using a butter substitute.


  • 25 minutes to assemble
  • 40-50 minutes to cook
  • Total time: 65-75 minutes


  • 12 cups


  1. In a large pot, heat butter over medium heat. Add onion, ginger, apples, carrot and celery. Sauté until wilted and fragrant, about 20 minutes.
  2. Meanwhile, peel, seed and thinly slice butternut squash.
  3. Add butternut squash, broth, Coconut Milk, bouillon and salt. Mix together well. Bring to a boil. Reduce to a simmer and cover. Gently simmer for 40-50 minutes or until all the vegetables are very soft. Time depends on how thinly sliced the squash is.
  4. Stir in the brown sugar. Purée in blender, making sure cover has center hole open, to allow steam to escape. Return to pot and bring gently back to a simmer.
  5. Serve with diced apple or flaked coconut if desired

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