Creamy butternut squash soup with coconut milk, white beans and grilled champignons (gluten free, vegan)


  • 20g extra virgin coconut oil
  • 100g onion
  • 1 garlic clove
  • 1 cm ginger piece
  • 300g sweet potato
  • 600g butternut squash
  • 2 tsp vegetable stock paste*
  • 1/2 tsp iodine free salt
  • 1/3 – 1/2  tsp black pepper
  • 1/3 tsp chilli pepper
  • 150g full fat coconut milk
  • 1000g filtered water
  • 800g coocked white beans
  • grilled champignons slices and pumpkin seeds
  • 1 tbsp nutritional yeast flakes

*Vegetable stock paste usually make  simmering on a small heat vegetables with bay leaf and allspice. 2 carrots, 2 parsnips, apiece of celery root, 10 champignons, 2 celery stalks, 1 big onion, 100g leek few garlic cloves and 1 tbsp powdered dried mushrooms. Finally i blend it with addition of  60g iodine free salt, 1/3 tsp ground black pepper and a bunch of parsley. I close a paste in small jars and store in the fridge.

If you don’t have vegetable stock paste you may use “homemade vegeta” ( 50g dried soup greens, 1 tbsp cooking salt, 1 tsp black peppercorns, 1 tbsp dried garlic, 1 tbsp dried sweet red pepper, 1/2 tsp curcuma)


  1. Place onion, garlic and ginger in a cooking blender, add oil and chop. Set the highest temperature and simmer for a while.
  2. Clean, peel an chop sweet potato and butternut squash  in pieces . Add to a blender and continue simmering for 4 minutes.
  3. Add water, stock paste , black and chilli pepper and cook for 15 minutes.
  4. At the end add coconut milk, white beans, salt and mix with high speed untill smooth. Scale up the speed gradually not to let the soup spurt.
  5. Serve hot decorated with grilled champignons slices and pumpkin seeds. Sprinkle with  a bit of nutritional yeast.

Enjoy your meal!



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