Read that title again. That’s right Coconut Butternut Squash Soup – not for the faint of heart. These incredible flavors combine to bring you a soup to warm you up during these brisk months. Big thanks to Dennis Horton, chef for Whole Foods, who came up with this recipe. It’s also vegan, paleo and gluten free.

butternut soup


  • 2 Jars Full Circle Farms Butternut Squash Puree
  • 2 cups   365 Vegetable Stock – low sodium
  • 3 TBL     365 Organic Coconut Oil
  • 1 TBL Raw Coconut Vinegar
  • 1 TBL 365 Grade A Maple Syrup
  • 2 tsp     Smoked Maldon Sea Salt

Garnish Each Bowl with:

  • 1 TBL    Diced Winesap Heirloom Apple
  • 1 TBL    Fresh pomegranate seeds
  • 1 pinch  Light chili powder or Korean chili powder
  • 1 TBL    Toasted sprouted pumpkin seeds
  • 1 pinch  Fine chopped chives
  • 1 pinch   Smoked Maldon Sea Salt


  • Add MMLocal Butternut Squash Puree, vegetable stock, coconut oil, coconut vinegar, maple syrup and 2 tsp of smoked sea salt into a 2 quart sauce pan.
  • Whisk together over medium heat for about 10 minutes.
  • Divide soup into 4 bowls and garnish with apple, pomegranate seeds, chili powder, pumpkin seeds, chives and a pinch of smoked sea salt.
  • Enjoy!