Butternut Squash Soup

Organic Ingredients  

  • 2 tbsp extra virgin olive oil
  • 1 small onion peeled and chopped 
  • 5 cups butternut squash peeled, seeded, and cubed
  • 3 cloves garlic minced 
  • 1 tbsp dried ground sage 
  • 1 tbsp dried rosemary 
  • 1 tbsp dried thyme 
  • 1 tsp ground ginger 
  • 1 tsp pink salt
  • 1 tsp ground black pepper 
  • 1 12 oz can unsweetened coconut milk 
  • 2 cups filtered water 
  • 3 cups chopped cauliflower 
  • toasted pumpkin seeds garnish
  • ½ cup Omega3NutraCleanse




  1. Heat the oil in a large pot over medium high heat.
  2. Add the onion and sauté until soft, 4-6 minutes.
  3. Add the squash, garlic, sage, rosemary, thyme, ginger, salt and pepper and cook until the squash begins to soften, stirring occasionally, for 8 to 10 minutes.
  4. Add the coconut milk, water and cauliflower and bring to a boil, reduce heat to a simmer, and cover.
  5. Cook until the vegetables are tender, for 20 to 30 minutes.
  6. Use an immersion blender to blend until smooth.

    *Note: If you do not have an immersion blender, puree the soup in a blender in batches. Make sure to only fill up the blender about half way.

  1. Stir in Omega3NutraCleanse and let it stand for 3-4 minutes as it thickens up.
  2. Serve warm topped with toasted pepitas and a swirl of coconut milk, if desired.
  3. Store leftovers in the fridge for up to 5 days or in the freezer for up to 4 months.