Ginger-Sage Butternut Squash Soup


  • 1 cup canned organic pumpkin

  • 4 cups butternut squash cubes (1 medium butternut squash)

  • 2 Tbsp ginger powder

  • 1/3 cup grade B maple syrup

  • 1 Tbsp butter or ghee

  • 1/2 tsp pink sea salt

  • 1/4 tsp cinnamon

  • 2 Tbsp dried sage (more as desired)

  • 1/2 cup canned coconut milk




  1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender - but not falling apart. Keep the liquid.

  2. Drain the squash and add to blender. Add in the pumpkin, spices, and all the remaining ingredients (hold lid on tight). Adjust thickness by adding more liquid from boiling the squash. May need to adjust spices more.

  3. Blend. Serve immediately - warm. Or you can simmer on the stove until ready to serve.)



Recipe by Robyn Johnson

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©2017 by Nutrition by Robyn, LLC