Butternut Squash Soup


  • 1 Whole medium butternut squash - peeled, seeded and cubed

  • 1 Onion - quartered

  • 2 Stalks celery - chopped

  • 2 Medium carrots - chopped

  • 3 Cups chicken or vegetable broth

  • 1 Can coconut milk

  • 4 Tbsp Hazel & Ash Singapore hot sauce

  • Salt and pepper to taste


  • Step 1 Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

* Step 2 Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.








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Hazel And Ash Organics, LLC: 14 Spaulding Ave, Coatesville, PA, 19320

Call: (717) 521-9593

Email: hazelandashorganics@gmail.com