• 1 tbsp coconut oil, or enough to coat bottom of pan
  • 1 large butternut squash, peeled and de-seeded, cut into 1-2 inch pieces
  • 1/2 large yellow onion, peeled and cut into large chunks
  • 4 1 inch pieces of peeled ginger
  • 3 cloves garlic peeled
  • 6 cups coconut water, or enough to just cover the veggies in the pot, can also use water or stock
  • 2 tsp ground coriander
  • 1 tsp kosher salt plus more if needed
  • 1/8 tsp cayenne pepper
  • 1 cup coconut milk
  • choppeed cilantro to garnish or PopCorners seed/nut crumble


In a large stockpot, over medium high heat, add coconut oil and let heat for a minute or so.

Add onion, ginger and carrots and saute for 4-5 mins stirring occassionally, until they start to brown just a bit.

Add in squash and garlic. Continue to cook for 5 more mins, stirring occasionally. There should be some nice brown bits on the bottom of the pan, but veggies shouldn't be burning. Stir in salt, coriander and cayenne pepper.

Add coconut water and bring to a boil, then cover and summer for 20-30 mins over low heat or until veggies are tender and on the verge of mushy, and you can insert a fork easily into a carrot piece.

Remove from heat to let cool a bit.

Using an immersion blender (or a food processor or blender working in batches), blend until soup is smooth, and return to pot.

Finish with the coconut milk, adjust seasoning and stir together over low heat.

Garnish with cilantro or the PopCorners, nut and seed crumble.