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Serves 2-3


2 cups Butternut Squash-cut into chunks

1 onion – cut into chunks

1/2 cup pineapple chunks

1 teaspoon coconut oil – optional

1 cup unsweetened Almond Milk

A pinch of nutmeg and cinammon

A pinch of Himilayan Sea Salt

A couple dashes of your favorite hot sauce – I used Chili Garlic Hot Sauce this time.

A pinch of crushed red pepper flakes


Place the cut up squash and onions in a steamer basket and steam until done.

(If you have more time, you can roast the squash instead of steaming it.)

Once the squash and onions are done, add them to your Vita-Mix or other high

speed blender.

Add pineapple, coconut oil, almond milk, spices and hot sauce to the blender.

Blend at a high speed until smoothe.

Turn off blender and taste your soup.

Adjust seasoning or liquid as needed.

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