Creamy Comfort Butternut Squash Soup with Honey Roasted Pecans


This naturally gluten, grain and dairy free soup is a creamy luxurious hug in a bowl.  A hug that will boost your health though its inflammation busting ingredients of turmeric, ginger, coconut milk and bone broth, aka chicken stock. Helping you manage pain, combat and ward of bugs and viruses , auto immune diseases and generally look after your body inside and out.

Coconut milk has had ill informed bad press in the past due to its high fat content, but it can actually help you lose weight.   The healthy fatty acids in coconut milk are understood to actually boost your metabolism and immune system, WOW!

It’s also one of natures strongest medicines full of vitamins, anti oxidants and lauric acid, that help fight and prevent viruses, infections and disease.

I love the creaminess coconut milk adds without the lactose of regular cream.  It’s a great handy addition to many dishes when you want a creamy taste without the widening waist band or dairy.

As well as reducing inflammation making your own Chicken stock (see here for how) is also great for healing the gut, fighting the flu or cold viruses, reducing joint pain and healthy bones.

At this time of year I love to swap salad lunches for some warm nourishing soup.  Easy to make, store and take with you soup is a no brainer meal. This soup is particularly easy, you don’t even have to peel the butternut squash,  giving it an extra dimension of texture and flavour.

The honey roasted pecan nuts finish the soup off with a little bit of sweet sophisticated nuttiness.  Swoon.

Creamy Comfort Butternut Squash Soup with Honey Roasted Pecans

A warming anti inflammatory, creamy luxurious hug in a bowl.


  • 1 x good sized butternut squash (ideally organic) cut into bite sized chunks without the flesh and seeds
  • 1 x red onion (ideally organic), peeled and cut into bit size chunks
  • Extra virgin olive oil
  • 375ml of chicken stock (bone broth)
  • 3 x garlic cloves finely grated or crushed
  • 1 inch piece of ginger grated
  • 1 x tablespoon of turmeric powder
  • 1.5 x tablespoons of gluten-free Soy Sauce (ideally organic)
  • 400ml x coconut milk (ideally organic)
  • 1 x handful of pecan nuts
  • baking paper
  • Organic runny honey


Pre-heat your oven to 180c, gas mark 4, 350f

  1. Coat your butternut squash and onion pieces in the extra virgin olive oil and roast in the oven
  2. Let the squash and onion cool down and then blend with the bone broth, ginger, turmeric, garlic and soy sauce.
  3. Place the blended veg and broth in a large pan and add the coconut milk, bring to the boil and then simmer on a low heat for 10 minutes
  4. Put some baking paper in a roasting tray and lay your pecan nuts on top. Cover with honey and then roast in the warmed oven for ten minutes. Sprinkle on the top of your soup and enjoy!



26 Responses to “Creamy Comfort Butternut Squash Soup with Honey Roasted Pecans”

  1. Ema Jones

    Healthy soup…
    I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…

  2. BloomLisa

    This sounds lovely but have you tried it with veggie broth instead for us non-poultry eaters by chance? I just bought my first butternut squash at the farmers market yesterday and looking for a recipe! Thanks Tabitha!

  3. Kaila511

    Butternut squash soup is one of my favorite fall soups to warm me up! I might just try your recipe this October, do you have any suggestions for a coconut milk substitute? (We have a coconut allergy in our household.) Thanks for sharing. 🙂

      • Kaila511

        That’s alright, and kind of what I was thinking. I wasn’t sure what texture you were exactly trying to get out of the coconut milk, but I’ll just try it out with the coconut when my mom isn’t around! 🙂

  4. Loraine

    Hi there Tabitha, if we can’t use soy do you have an alternative please?


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