Butternut Squash Soup


  • 1 Tbsp. safflower oil
  • 1 onion, finely minced
  • 7 c. peeled, cubed butternut squash
  • 1 1/2 Tbsp. freshly grated ginger
  • 2 c. water
  • 2 Tbsp. Bill’s Best Chick’nish seasoning
  • 1/4 tsp. salt, or to taste
  • 1/2 c. canned coconut milk
  • 4 – 6 c. water


  1. In a large saucepan, saute onion in oil, then add squash and 2 cups water. Add ginger, bring to a boil and cook until soft.
  2. Pour into blender, add Bill’s Best seasoning and blend until smooth.
  3. Return to saucepan and add water until desired consistency is reached. Add coconut milk, heat and serve.
Browse Cook(s): Clara Iuliano
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.