Guest Post: Roasted Butternut Squash Coconut Curry Soup

Hello Friends! Nutty Kitchen is happy to share a fantastic recipe from our friend and doctor, Dr. Steven Sorr from Source of Health Natural Medical Center. This is not just a super tasty soup recipe, but also an opportunity to take a moment to look at his website and learn more about natural medical options, which as you all know we truly endorse.

Thank you Steven for this wonderful and simple dish! 


  • 1 Medium-sized Butternut Squash
  • 2 – 3 cups of Brussels Sprouts, halved
  • 2 cups of chopped mushrooms
  • 1 – 3  tbsps Coconut oil
  • 1 Medium Onion, diced
  • 3 Cloves Garlic, minced
  • 1 Carrot, chopped fairly small pieces 
  • 1 tbsp Curry Powder
  • 1 tsp Fresh Ginger, grated
  • 1/2 tsp Turmeric
  • 1/4 tsp Cinnamon
  • 1 can Coconut milk (full fat)
  • Sea Salt & Fresh Cracked Pepper to taste


Heat oven to 350 degrees – peel and cube your butternut squash. Note: remember to wear gloves as the inside of the peel will make your hands dry and rough. Distribute the squash and your *Brussels sprouts in a bake pan or cookie sheet and add 1 tbsp of coconut oil – allow to spread throughout. Bake/roast in oven for about 20 – 30 minutes depending on your oven and if you are using convection or not. Just check as you toss them every 10 minutes or so – you want the squash to be cooked through.

In the meantime, sauté garlic, onions, *mushrooms and carrot, in 1 – 2 tbsps of coconut oil until glossy and golden, then add roasted squash, spices and coconut milk. Simmer for 15 minutes.

* Make sure to set mushrooms and Brussels Sprouts aside. You want to use this as toppings per the photo. (feel free to add some fresh carrots as garnish too)
Transfer everything to your Vitamix/blender and blend until smooth.

Serve over rice, with Brussels sprouts, mushrooms and lots of cilantro to garnish.