Vegan Butternut Squash Soup



  • (2) 18 oz containers of organic butternut squash
  • (2) 32 oz Organic Vegetable Broth (I like Trader Joe’s)
  • (1) Can of Coconut Cream (I like Trader Joe’s)
  • Sea Salt
  • Garlic Powder
  • Pepper

Sautéed shiitake mushrooms:

  • 2 containers of organic pre-sliced shiitake mushrooms
  • 2 Tbsp Cold Pressed Olive Oil
  • Sea salt
  • Pepper
  • Garlic powder


  • Roasted Pumpkin Seeds
  • Toasted Sesame Seeds
  • Sautéed Shiitake Mushrooms (see above)


  1. Place both squash containers and 1 1/2 carton of vegetable broth in medium soup pot. Add 1 teaspoon of sea salt, pepper and garlic powder.
  2. Bring to a boil.
  3. Lower to a medium boil for about 15-20 mins or until squash is soft.
  4. While boiling, sauté 2 containers of organic shiitake mushrooms, cut thinly/can also purchase ore-sliced, in olive oil, sea salt, and pepper for about 10-15 minutes until soft and liquid has reabsorbed.
  5. Remove from Heat.
  6. Using a hand or immersion blender, blend soup until creamy and smooth. Add 1/2 can of coconut cream. Blend with blender until combined.
  7. Taste to check for proper seasoning.
  8. When serving in bowls add toasted pumpkin and sesame seeds and sautéed Mushrooms on top.


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