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Soup on a blue and white plate with crusty bread
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Aromatic Butternut Squash Soup

Wintery, nutritious and tasty butternut squash soup.

Preparation time

10 min.



Spice used

Advieh ASH





  • 1 TBSP vegetable oil
  • 2 medium shallots (thinly diced)
  • 2 cloves garlic, minced
  • 1 small (800g) peeled & chopped butternut squash
  • 1 pinch each sea salt (plus more to taste)
  • 1 TBSP Advieh Ash by Camelēr Spice Co. 
  • 1 can light coconut milk
  • 480ml vegetable broth
  • 1-3 TBSP maple syrup



  • Toasted pumpkin seeds
  • A dollop of cream or oat crème fraîche 


  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots, sauté for 5-8 minutes and until translucent.
  3. Add garlic, stirring frequently and cook for 1 min and fragrant.
  4. Add butternut squash and season with salt, pepper, 1/2 tbsp of Advieh Ash. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  5. Add coconut milk, vegetable broth, and maple syrup. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  6. Using a blender, purée the soup on high until creamy and smooth. Return soup back to pot.
  7. Add the remainder of the Advieh Ash spice blend. Taste and adjust seasonings with salt and/or maple syrup as needed. Continue cooking for a few more minutes over medium heat.
  8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. It really does lend itself to batch cooking for the freezer.