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Coconut Cream of Squash

Coconut Cream of Squash

This creamy squash soup can be made using just about any kind of squash or pumpkin. Each lends its own distinct texture and flavour - creamy or coarse, delicate or earthy - providing great variety from fall well into winter. It's also pleasantly hearty if you don't purée it.


  • 4 Tbsp coconut oil
  • 3 onions, chopped
  • 1 Tbsp ginger, chopped
  • 1 Tbsp Royal Berbere, ground
  • 4 cups squash, cubed
  • 2 cups chicken stock or water
  • 2 cups coconut milk
  • Salt and pepper to taste
  • ½ cup pumpkin seeds
  • ½ nigella seeds (opt.)


  1. 1

    Pour oil into a pot with onions and ginger. Cook on medium heat for a few minutes until onions are translucent.

  2. 2

    Add Berbere and squash. Stir well and sauté for 3 minutes. Add stock, coconut milk, salt and pepper. Cook until the squash is tender, about 20-30 minutes. Meanwhile, toast the pumpkin seeds.

  3. 3

    Reduce to a creamy puree using a stick blender. Add some water if the soup is too thick. Garnish with toasted pumpkin seeds and nigella.