Free standard shipping on all orders over $50.00+ see details
Currency :
My Cart
Free shipping on orders $50+

Free Standard Shipping offer is valid on orders $50 or more placed online at for U.S. or Canada Standard Shipping. No promo code required to redeem free shipping, just select Standard Shipping during checkout. If any other shipping options is selected, the stated shipping and handling fees will apply. If you return a portion of your online purchase, shipping charges will be assessed for the return shipping costs. Sales tax is not included in total minimum purchase requirement calculation. Not valid on previous purchases. Offer is subject to change without notice.

Are You Sure?

If you change currencies your shopping cart will be emptied. Are you sure you want to continue?

Coconut Curry Butternut Squash Soup


Let’s be honest, soups are delicious all year round, but they become especially delicious during the winter season and the colder months leading up to it. Although homemade chicken noodle soup is delicious, you often find yourself hungry for something more. This hearty Coconut Curry Butternut Squash soup will leave you feeling satisfied and full (but still wanting more!). This soup is creamy, savory and a little spicy and will have your taste buds tingling. Blending the soup isn’t mandatory, so if you’re craving something stewy-er, cut the liquid, only blend half and enjoy it over a bed of brown rice or quinoa!

Organic Benefits:

  • Packed with complex carbohydrates that will leave you feeling full
  • Healthy fats from the coconut oil, coconut milk and hemp hearts
  • Antioxidants and anti-inflammatory from the turmeric

What You’ll Need:

  • 1 small butternut squash, seeded and chopped into 1/2 inch cubes
  • 2 stalks of celery
  • A bunch of cilantro
  • 2 cloves of garlic, minced
  • 1 small onion, chopped
  • 3 tbsp Hemp Hearts
  • 1 bay leaf
  • 1 tbsp Coconut Oil
  • 2 C Coconut milk
  • 2 C vegetable broth
  • 1-2 tsp thai green curry paste
  • 1 tbsp apple cider vinegar
  • ¼ tsp Full Spectrum Dual Extract Ginger Powder
  • ¼ tsp Turmeric Powder
  • Pumpkin Seeds (to garnish)
  • Pink sea salt, black pepper & cayenne pepper to taste
  • Blender or immersion blender

Dairy Free - Vegan - Nut Free

Prep Time: 10-15 min.

Cook Time: 45min-1hour

Yields: 6-8 servings


  1. Clean, chop and prepare all of the vegetables
  2. On medium heat, melt coconut oil in a large pot
  3. Saute onions until translucent, then add the minced garlic, bay leaf, curry paste, ginger, turmeric, salt and pepper. Saute for a few more minutes
  4. Add chopped vegetables to the pot and saute for another 5 minutes
  5. Add the coconut milk, vegetable broth, apple cider vinegar and hemp hearts to the mixture. Bring to a boil
  6. Once boiling, reduce heat and bring to a simmer
  7. Cover and let simmer until the squash is cooked and tender
  8. Once the squash is cooked, remove from heat and let cool until warm
  9. Blend in several batches until desired consistency is reached*