Hot Detox Butternut Squash Soup

Butternut Squash Soup


1        large butternut squash (about 6 cups)
2 Tbsp   coconut oil
1/2 tsp  pink rock or grey sea salt
1 tsp    organic lemon zest
1 tsp    organic lemon juice
1⁄8 tsp  ground cinnamon
1 tsp    coconut nectar or honey
1 tsp    pure vanilla extract
1 cup    bone or vegan broth
1 1⁄2     cups organic coconut milk


  1. Preheat the oven to 350°F. 
  2. Halve the squash lengthwise, and remove the seeds and stringy matter. Rub the insides and cut surface with coconut oil, and season with salt. 
  3.  Place cut side up in a roasting pan, and bake for 1 hour or until fork-tender. 
  4.  Remove the squash from the oven. Scoop out the flesh and place in a food processor. 
  5.  Add the lemon zest, lemon juice and coconut butter, and coconut nectar and vanilla if using. Puree until smooth. 
  6.  Add the cinnamon, and more salt to taste, and pulse a few times to mix well. Serve as a puree. 
  7. To make this into a butternut squash soup, place the puree in a saucepan. Stir in broth and coconut milk, and heat until simmering. 

  8. Makes 4 cups puree or 10 cups soup. Keeps in the fridge for up to 1 week.

Julie Daniluk, R.H.N.

Nutritionist and TV personality, Julie Daniluk is the award-winning, bestselling author of Meals That Heal Inflammation, Slimming Meals That Heal & Hot Detox. Julie has appeared on hundreds of television and radio shows, including The Dr. Oz Show. She is going into her 10th season as a resident expert for The Marilyn Denis Show. Check out more information at and connect with her on Facebook, Instagram and Pinterest @juliedaniluk

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