PREP: 10 MIN  |  COOK: 1hr 15 min  |  SERVES: 4

recipe note

The recipe can be easily adapted to vegan or paleo diets by omitting or replacing the offending ingredients. Enjoy! 

Recipe by Alexandra Rothwell Kelly
Alexandra is a Registered Dietitian with a Masters in Public Health, currently residing in San Francisco. She received her undergraduate degree from New York University and completed her graduate studies at Mount Sinai. Alexandra has several years of experience in oncology nutrition at the Tisch Cancer Institute in New York and has performed clinical research in integrative medicine and health technology. She conducts individualized nutrition and lifestyle counseling with a focus on general wellness, chronic disease prevention, and cancer survivorship.

Roasted Butternut Squash Ginger Soup with Cumin Spiced Yoghurt and Chili Toasted Pepitas

This flavourful and soothing recipe is rich in nutrients. The butternut squash and ginger deliver a slightly sweet taste, which is layered with savory garlic, coconut, and a rich broth that makes this soup the ultimate comforting autumn meal.


  • 1 butternut squash
  • Avocado oil or olive oil
  • 950ml chicken bone broth or vegetable stock
  • 1 teaspoon salt
  • 120ml coconut milk
  • 140g canned chickpeas, rinsed thoroughly
  • 1 clove garlic
  • 1 teaspoon The Ginger People® Organic Minced Ginger
  • Avocado, diced
  • 120ml yoghurt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 120g pepitas (pumpkin seeds)
  • 1 teaspoon avocado oil or olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt



  1. Preheat the oven to 220C. Line a rimmed baking sheet with parchment paper and brush with oil. Remove the stem-end and bottom-end of the squash, then cut in half lengthwise. Scoop out and discard the seeds.
  2. Place the squash halves, skin side up on the oiled baking sheet, and roast for 45-60 minutes until tender. Set the squash aside to cool. Reduce the oven temperature to 175C.
  3. Prepare the toppings. Mix the yogurt, cumin, and salt together. Mix in water, a teaspoon at a time until a syrup-like consistency is reached. Set aside.
  4. Combine the pepitas, oil, chili powder and salt, and spread on a baking sheet.
  5. Bake for 10-15 minutes, stirring occasionally. Immediately remove the pepitas from the baking sheet to avoid burning, and set aside.
  6. Once the squash has cooled enough to handle, gently tear off the skin and remove any sticky pieces with a knife. Cut each half into 4-5 pieces, and place in a blender with 3 cups broth, salt, pepper, coconut milk, chickpeas, garlic, and Minced Ginger. Blend until a smooth consistency is reached, adding more broth if needed.
  7. Taste for seasoning, and add more salt and pepper if desired.
  8. Top with a drizzle of cumin yoghurt, avocado, and toasted pepitas.

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