1 large butternut squash, peeled and chopped

1 leek, finely chopped

2 cloves garlic, minced

1 TBSP ginger, minced

1 medium apple, peeled and chopped

water, enough to cover soup ingredients (approximately 3 cups)

¾ tsp ground cinnamon

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 TBSP honey

2 TBSP coconut oil

Celtic sea salt, to taste

1-2 TBSP tamari or Bragg’s (optional)


  1. In a large soup pot bring 3 cups water to boil and add squash, leek, garlic, ginger, and apple. Add more water, enough to just cover veggies.
  2. Gently simmer for approximately 10 minutes, until squash can be easily pierced with a fork.
  3. Add remaining ingredients, including spices.
  4. Process soup in batches in a blender until smooth.
  5. Taste and adjust seasoning.
Enlightened Eating

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