• 2 tablespoon olive oil
  • 1 whole large butternut squash, peeled and diced
  • 1 large onion, diced
  • 1 teaspoon Gathering Place sea salt
  • 3 clove garlic, minced
  • 1 teaspoon Gathering Place sage
  • 1 teaspoon Gathering Place rosemary
  • 1 teaspoon Gathering Place ginger powder
  • 3-4 cups vegetable broth
  • 1 teaspoon Gathering Place black pepper, freshly ground
  • 1 can coconut milk
  • cilantro, to garnish



  1. In a large cooking pot, heat olive oil over medium heat.
  2. Add onion, garlic and ginger powder and cook for 3 minutes. Add squash and cook for 5 minutes, stirring often.
  3. Add vegetable broth and bring soup to a boil, then reduce to a simmer and cook 30 minutes, or until squash is tender. Add herbs, salt, and pepper.
  4. Carefully blend soup until completely smooth using an immersion hand blender.
  5. Stir in coconut milk, and adjust salt and pepper to taste.
  6. Serve with fresh cilantro for garnish. Enjoy!