Pumpkin (Butternut) Soup

  • 4 cups butternut squash and/or pumpkin, cubed

  • 2 medium carrots

  • 3 shallots

  • 3 garlic cloves

  • 1 apple

  • 1 orange

  • 1 inch ginger

  • 1 tbsp. coconut oil

  • 2 vegetable stock cubes

  • 4 cups water

  • Salt and pepper, to taste


Prepare and wash the vegetables. Peel the butternut squash and half it, then remove seeds and cut into pieces. Peel and cut the carrot into pieces. Peel and chop the shallots and garlic. Peel the ginger and dice it. Peel the apple, remove the core and cut into pieces. Juice the orange. 

Heat the oil in a large pan and fry the onion, garlic and ginger for 3 minutes on low heat. Add the pumpkin and carrot and cook for 5 minutes. Add the water, vegetable stock, cubes, apple and orange juice, then bring to boil, reduce the heat and simmer for 20 minutes. Puree the soup with a hand blender and serve.

Jennifer Hummel