top of page

Butternut Squash-Cauliflower Soup


1 medium butternut squash

½ cauliflower head

2 tbsp olive oil

1 large onion chopped

1 tbsp minced ginger

1 tsp minced garlic

1 tsp dried Peachy herbs

1 medium red pepper, diced

1 15 oz can coconut milk

2 tbsp creamy peanut butter

1 tbsp apricot or peach jam

salt and pepper to taste

1-2 cups water, as needed

Fresh organic baby spinach

(Optional vegetables: organic edamame, sweet peas)


Cut butternut squash in half, remove seeds.

With the cauliflower, cook squash in a deep pot with a little water, about ¼ cup,

for 15-20 minutes, (or more if squash is larger), covered on medium low heat.

Spoon squash meat off the skin, mash cooked squash and cauliflower in a large bowl, set aside.

In a large soup pot, heat oil, add onions, garlic and ginger.

Sauté for 2-3 minutes.

Add squash, cauliflower and coconut milk.

Using an immersion blender, puree pumpkin into milk mixture. (Less pureeing if you prefer a

chunky consistency).

Add herbs, peanut butter and jam.

Add water for desired thin or thickness.

Add red peppers

Let simmer on low heat with lid on for 8-12 minutes.

Add spinach, (or other leafy vegetables, as desired) reserving a handful of spinach for garnish.

Season with salt and pepper.

Serve topped with fresh baby spinach.

Nutrition Information per 10 oz bowl:

139 calories, 5.1 grams Protein, 16.8 grams Carbohydrates, 2.6 grams Fiber,

7 grams Fat, 0 Cholesterol

Butternut Squash is low in fat, high in fiber making it a heart-friendly “fruit”. Contains significant

amounts of Vit B6, potassium and folate. Due to its great amounts of carotenoids and beta

carotene it is also considered an anti-inflammatory food (may reduce risk for inflammation

disorders like rheumatoid arthritis and asthma).

bottom of page