Butternut Squash and Greens Soup

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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins


  • 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


  • 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.