Butternut Squash soup in a bowl on a wood table.

Butternut Squash Soup w/ Seamoss

This soup is a delicious and nutritious addition to your autumn repertoire. Not only does it have nutrient dense butternut squash and the healthy fat from the coconut milk, it also has the benefits of seamoss gel! Seamoss gel can help aid digestion and is high in mineral content to assist in nerve conduction, muscle function, and tissue growth.

  • Prep Time20 min
  • Ready in60 minutes

    Ingredients

    • 1 butternut squash, peeled and chopped
    • 1 onion, chopped + 1 green apple, cored, chopped
    • 1 (14oz) can unsweetened coconut milk
    • 4 cups vegetable broth
    • 1 thumb-size piece of ginger, peeled & chopped
    • 5 cloves of garlic, peeled and smashed
    • 1 small bunch of sage leaves, chopped
    • 1 tbs. Italian seasoning and turmeric powder
    • salt and pepper, olive oil
    • 1/4 cup (or more) sea moss gel
    • toasted pumpkin seeds

    Cooking Instructions

    1

    Toss butternut squash, garlic, onion, apple, sage, and ginger in olive oil with salt, pepper and italian seasoning.

    2

    Roast at 425° for 45 minutes, until squash is fork tender.

    3

    Place the vegetables in a high speed blender with the coconut milk, vegetable stock, and turmeric powder.

    4

    Place soup into a large pot and add 1/4 cup of seamoss gel.

    5

    Heat on low for 5 minutes and serve topped with toasted pumpkin seeds.

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