Butternut Squash Soup

Gluten Free


Prep Time

30 min

Cook Time

30 min

This creamy Butternut Squash Soup is so cozily comforting! When you make this recipe, try it with our crunchsational Sea Salt REAL THIN Crackers.


1 large butternut squash
4 carrots
2 tbsp olive oil
2 cups vegetable broth
½ red onion, diced
2 celery stalks, diced or sliced
1 cup coconut milk
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp cumin
2 tsp turmeric
1 tbsp paprika
Salt and pepper to taste
½ lemon, juiced
Sea Salt REAL THIN Crackers


Preheat the oven to 375°. Prepare the butternut squash. Start by peeling the outer skin off with a peeler. Tip: the squash’s skin may be tough, so be sure to use a heavy duty peeler and peel away from yourself. Next, cut the hard stem off of the top. Then split the squash in half. Remove the seeds with a spoon, then cut the squash into roughly 1-inch cubes. Chop the carrots into 1-inch pieces. Toss the squash cubes and carrot pieces into the olive oil. Now spread the oiled veggies out on a baking sheet. Arrange the pieces so that they aren’t touching each other. Bake the squash and carrots for 20-30 minutes, then allow them to cool. Except for the salt, pepper and lemon juice, blend all of the other ingredients together in a large, high-speed blender. If the blender is jamming and the mix is too thick, add water to create desired consistency. Heat the soup in a large pan on the stove top. Season with salt and pepper to taste. Squeeze in the lemon juice before serving with Sea Salt REAL THIN Crackers.

Made With

Sea Salt REAL THIN Crackers

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Recipe By: 

Paul Delmont on behalf of Mary’s Gone Crackers

Tags: Entrees · Gluten Free · Vegan ·
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