Butternut Squash and Chayote Soup

This butternut squash and chayote soup is everything I enjoy about homemade soups: rich, flavorful and incredibly easy to prepare. The thought of drinking a bowl of warm soup is so comforting – especially when its packed with nourishing vegetables!

The base is prepared with butternut squash, chayote, carrots and cabbage. this soup is a powerhouse of nutrients. The coconut milk adds a hint of creaminess, while the garlic, Italian seasoning and just a pinch of cayenne pepper, gives just the right amount of depth, and warmth.

A Bowl Of Comfort And Goodness

I’m about to make this soup again, and I’m convinced that it is my new go-to for chilly evenings. It’s hearty enough to make a meal on its own but it is also light and refreshing. Plus it is also dairy-free and plant-based. Making it a perfect option for anyone looking to eat more whole nourishing foods.

Let’s Make This Soup

The best part, this soup comes together in just a few simple steps.

1. Sauté the onion, garlic and green onion until fragrant.
2. Add the chopped vegetables, seasonings and water with bouillon cubes. Let everything simmer until tender, about 20 minutes.
3. Stir in the coconut milk for a creamy texture.
4. Blend if you want a smooth soup or leave it chunky for a rustic feel.

Enjoy It Your Way

This soup is super versatile! Pair it with crusty Sour Dough Bread, a fresh Salad for a delicious meal. Feeling fancy? Top it with fresh herbs, or a drizzle of extra coconut milk.

No matter how you serve it, one thing is certain – this butternut squash soup is bound to become a favorite in your kitchen. Warm, nourishing and so delicious.

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• 1 medium onion chopped
• 5 cloves garlic minced
• 2 green onions chopped
• 3 cups butternut squash chopped
• 1 cup cabbage chopped
• 1 carrot sliced
• 1 chayote chopped
• 2 stalks of celery chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 8 cups water with 2 bouillon cubes or vegetable broth
• 1/2 cup coconut milk
• Pinch of cayenne pepper

• Sauté Base – In a large pot over medium heat, add a splash of water or broth. Sauté the onion, garlic, and green onions until fragrant, about 3 minutes.

• Add Vegetables & Seasoning – Stir in the butternut squash, cabbage, carrot, chayote, and celery. Add the Italian seasoning, garlic powder, onion powder, and cayenne pepper. Mix well to coat the vegetables with the seasoning.

• Simmer – Pour in the 8 cups of water with bouillon cubes (or vegetable broth). Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

• Add Coconut Milk – Stir in the coconut milk and let it cook for another 5 minutes, allowing the flavors to meld together.

• Blend (Optional) – For a creamy texture, use an immersion blender to partially blend the soup, or keep it chunky for a more rustic feel.

• Serve & Enjoy – Ladle the soup into bowls and garnish with fresh herbs, if desired. Serve warm and enjoy this comforting, nutrient-packed dish!

Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 18mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9203IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 2mg