butternut squashIngredients

2 large organic butterrnut squash (approx. 2 lbs)
64 floz vegetable broth (2 cartons)
1 large onion (chopped)
2 tbs organic garlic (minced)
2 tbs organic ginger (minced)
13.5 floz organic coconut milk (1 can)
2 tbs organic butter
3-4 tbs of organic sage or basil leaves (garnish)

Serves: 8-10

Time: 6 hours (slow cooker)


  1. Clean the butternut squash then roast in oven at 450º for 20-30 minutes until brown around the edges.
  2. While butternut squash is cooling, chop onion and mince garlic and ginger.
  3. Once butternut squash has cooled down, peel and remove seeds and cut into cubes.
  4. Add butternut squash, onion, garlic ginger, and vegetable broth to slow cooker and turn on low.
  5. Cook for six hours (stir occasionally).
  6. After cooking is done, use blender/ food processor/ or hand blender to puree ingredients.
  7. Add coconut milk and butter and mix in.
  8. Season to taste with salt and pepper.


Garnish with organic sage or basil leaves and serve hot.


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