Coconut Milk Butternut Squash Soup (Healthy Recipe with Original Crush)

This coconut milk butternut squash soup is the ultimate cozy, feel-good recipe for colder days. Creamy, comforting, and naturally sweet, it’s a lighter take on a classic favorite—without the heavy cream.

Made with our Original Crush collagen blend, this soup supports your daily wellness routine while delivering rich flavor and nourishing ingredients in every spoonful.

Butternut squash is packed with fiber, minerals, and vitamins A and C, making it a seasonal staple that supports overall health and skin wellness. By swapping traditional cream for coconut milk and sugar for lucuma powder, this version keeps things light, balanced, and guilt-free.

Perfect for holiday gatherings or everyday comfort, this soup is warm, satisfying, and easy to make.

INGREDIENTS

1 Original Crush
3 tablespoons coconut oil
2 large white onions, finely sliced
1–2 garlic cloves, peeled and minced
1 butternut squash
3 cups bone broth
1 cup coconut milk
1–3 tbsp lucuma powder (adjust for sweetness)
1 bay leaf
A pinch of sea salt and black pepper
A pinch of grated nutmeg

DIRECTIONS

Heat the coconut oil in a pan and sauté the onions until soft and translucent.

Transfer the onions to a slow cooker or stockpot and add the remaining ingredients, except the nutmeg.

Bring to a boil, adding water if needed. Reduce heat and let simmer until the vegetables are fully tender.

Blend the soup using a blender or immersion blender until smooth and creamy.

Serve warm and finish with a pinch of grated nutmeg.