While I was visiting my good friend, Amabel, she served a new soup that really tickled my taste buds. I make it often!


  • 1 good-sized butternut squash
  • 1 medium white onion, diced
  • 1-2 cups water
  • 2 cups coconut milk
  • 1 cup sliced or diced button mushrooms
  • 1 package frozen small vegetables, thawed
  • 1 Tbsp chicken-like seasoning
  • ½ tsp coconut oil
  • ½ tsp salt
  • ½ tsp oregano
  • Pepper to taste, if desired


Cut squash in half lengthwise and remove seeds. Place squash halves cut side down on a greased cookie sheet. Place in oven preheated to 350o F and bake for 45-60 minutes until squash is soft.)

While squash is baking, put coconut oil in a medium sauce pan. When melted, add diced onion and stir for a couple of minutes. Add 1 cup water. Bring to a boil, then turn down heat and simmer until soft.

Add all seasonings. Stir and simmer. Add more water, as needed.

When squash is baked, remove from oven. Turn squash over and scoop squash into sauce pan.

Using a hand blender, blend squash mixture in sauce pan until smooth.

Add 2 cups coconut milk, mushrooms, and package of thawed vegetables. Heat over medium heat, stirring periodically, until heated through.


Ladle into individual soup bowls.

Serve with small white bean hummus and/or guacamole on wedges of toasted sourdough bread.


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