Name: Butternut Squash and Greens Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 large onion, diced; 2 large garlic cloves, minced or press; 3 tbsp oil; 4 cups butternut squash, peeled and cubed; 1 cup ground almonds ((use a blender or food processor)); 2 cups water, chicken or vegetable stock; 2 tsp fresh ginger, peeled and grated; 1 tsp ground coriander; 1 tsp ground cumin; 1 bay leaf; 1 tiny dry Thai chili pepper or few dashes of Tabasco ((optional)); couple of curry leaves ((optional)); 1 14 oz. can of coconut milk; 3 fistfuls fresh clean spinach or chopped chard; 1 small bunch of cilantro or basil, stems removed; Garnish: lemon, lime, yogurt, silken tofu

A Nourishing Hug in a Bowl

Welcome to our postpartum soups and stews collection, where every recipe is crafted with love and nourishment in mind. This Butternut Squash and Greens Soup is the perfect addition to your postpartum meal plan. Packed with wholesome ingredients, it’s designed to comfort your body, replenish nutrients, and provide a moment of peace during the busy days of caring for a newborn.

The star of this soup is butternut squash, a nutrient powerhouse rich in vitamins A and C, which support healing and immune health. Combined with dark leafy greens like kale or spinach, this dish offers a boost of iron, calcium, and antioxidants to support postpartum recovery. The creamy texture and naturally sweet flavor of the squash make it a soothing meal that’s gentle on digestion, while the greens add a savory balance.

This recipe is easy to prepare, making it ideal for new parents or their helpers. It can also be made in large batches and frozen for future meals—a lifesaver when time and energy are in short supply.

Whether you’re treating yourself or making it for someone else, this soup is more than just a meal—it’s an act of care and nourishment in every spoonful.

Butternut Squash and Greens Soup

Nourishing and soothing, this soup is easy to make, especially if you have a blender wand to whiz up the contents, rather than transferring to the blender and back. I like this soup hot or cold, with any kind of bread or cracker, a simple salad, and rich dessert (for breastfeeding calories!). It freezes well, so make a double batch. You can use hokkaido, pumpkin or other dark orange winter squash instead of the butternut.

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Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Cuisine American

Servings 4

Ingredients

1 large onion, diced
2 large garlic cloves, minced or press
3 tbsp oil
4 cups butternut squash, peeled and cubed
1 cup ground almonds (use a blender or food processor)
2 cups water, chicken or vegetable stock
2 tsp fresh ginger, peeled and grated
1 tsp ground coriander
1 tsp ground cumin
1 bay leaf
1 tiny dry Thai chili pepper or few dashes of Tabasco (optional)
couple of curry leaves (optional)
1 14 oz. can of coconut milk
3 fistfuls fresh clean spinach or chopped chard
1 small bunch of cilantro or basil, stems removed
Garnish: lemon, lime, yogurt, silken tofu

Instructions

Sauté onion and garlic in oil. Add the next 8 ingredients (squash through curry leaves) and simmer until the squash is tender. If you want a creamy soup, remove the bay leaf, pepper and curry leaves and blend in the blender or with a wand.
After blending, stir in the coconut milk, chopped spinach or chard, and cilantro or basil.
Garnish with lemon or lime slices and /or a spoonful of yogurt or tofu.

Keyword postpartum soups

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The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.