D R I V E N    E A T S 

Creamy Coconut Butternut Squash Soup

Time it takes to make: 1 hr + 20 mins


1 large butternut squash, halved vertically and seeded

1 1/2 cup carrots, chopped

1 medium cauliflower head, break into florets

2 tbsp olive oil

4 garlic cloves, minced

1 teaspoon maple syrup

1/8 tsp nutmeg

3 tbsp sriracha

1 1/2 cups vegetable broth

1 cup coconut milk

Salt and pepper to taste


Baked veggie chips

Goat cheese

Cracked pepper


Green onions, chopped

Red pepper flakes


  1. Preheat oven to 350 F.

  2. On a baking sheet, coat butternut squash, cauliflower and carrots with olive oil and sprinkle with salt and pepper. Placing the butternut squash halves with the cut side down, cover the pan with tin foil and bake for 1 hour.

  3. When the hour is up, take out the pan and let the vegetables cool until you can handle them with your hands.

  4. De-skin the squash, cut into cubes and place into a large pot over medium heat. Then add the carrots and cauliflower.

  5. Add vegetable broth, coconut milk, maple syrup, sriracha, nutmeg, garlic, nutmeg, salt, pepper and red pepper flakes to the large pot. Cover for 5 minutes.

  6. Use an immersion blender, or transfer ingredients to a blender, puree on high until creamy and smooth. If using blender, return back to large pot after blending.

  7. Taste and adjust seasonings to your liking. Continue cooking for a few more minutes over medium heat.

  8. Serve with toppings of choice (options above).

  9. ENJOY!

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