Winter Squash & Greens Soup

By Micki Brown
Serves 8


8 cups winter squash (I used a mix of butternut and blue Hubbard), peeled, seeded and cut into chunks

1 onion, chopped

1 medium red jalapeno, stem and seeds removed, chopped

6 cloves garlic, minced

2 tbsp virgin coconut oil

5-6 cups broth (vegetable or chicken)

½ tsp turmeric

1 tsp ground cumin

1 tsp ground ginger

1 tsp sea salt

½ tsp black pepper

2 bay leaves

1 can full fat coconut milk

1 bunch greens (I used Swiss chard), large stems removed, chopped


  1. In a large Dutch oven or soup pot, heat coconut oil over medium heat. Add the onion and jalapeno and cook until the veggies become tender, about 5-6 minutes. Add the garlic and cook for about 30 seconds.
  2. Add the squash, broth and spices, bring to a gentle boil, then reduce heat and simmer, covered, for about 30-45 minutes or until the squash is tender.
  3. Remove the bay leaves, then transfer the soup (in batches) to a blender, or leave in the pot and use an immersion blender, and blend until smooth. Return soup to the pot.
  4. Bring to a gentle boil and add the greens and cook until they have wilted.
  5. Add the coconut milk, stir well and continue cooking for another 1-2 minutes. Serve and enjoy!