Bacon and Cabbage Frittata paint

Did you know that butternut squash is one of the mildest and easiest vegetables to digest? A type of winter squash, butternut contains fibre, carotenenoids, potassium, among other nutrients. According to Chinese Medicine, squash strengthens the digestion and helps reduce inflammation. Now the clocks have gone back one hour and with a nip in the air, this soothing squash soup will warm your bones and soul.

Serves 6-8  


  • 3-4 tablespoons coconut oil
  • 600 grams prepared butternut squash (peeled and diced small)
  • 15 grams garlic, finely chopped
  • 20 grams ginger, finely chopped
  • 160 grams onion, finely diced
  • 2 level teaspoons turmeric 
  • 4 level teaspoons cumin seed, finely ground
  • 1 level teaspoon all spice
  • 1 litre vegetable or chicken stock (2-3 stock cubes)
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

Print Friendly, PDF & Email


  1. Heat a large saucepan over medium heat. Melt coconut oil and add garlic and ginger. Gently fry for 5 minutes, stirring frequently to prevent burning. 
  2. Add onion and continue to cook until onion is soft, approximately 5-10 minutes. Add spices and stir gently until spices have cooked through.
  3. Add butternut squash followed by stock. Simmer gently for 25-30 minutes or until squash is tender. 
  4. Transfer to a blender and puree on high speed until creamy and smooth. Return to pot.
  5. Taste and adjust seasonings accordingly.
  6. Serve as is, or garnish with yoghurt, chilli, spring onion etc. 

Maggie's Tips

  • This soup freezes really well so double up and freeze for that day/evening you want a night of cooking.