This commercial soup contains inflammatory canola oil and soy base which we'll replace with nourishing ghee and coconut milk. The DIY version eliminates seed oils and artificial flavoring while delivering superior nutrition and flavor through real organic ingredients.
Based on: Organic Butternut Squash Soup
· Makes approximately 30 servings
· Serving: 1 cup (240g)
Why This Recipe is Seed Oil Free
Commercial Organic Butternut Squash Soup from Pacific Foods often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Butternut Squash Soup may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic butternut squash
2.3kg (5 lbs whole squash) · Whole Foods or local organic produce
Primary ingredient providing natural sweetness, vitamins A and C, and creamy texture when pureed
Grass-fed ghee
60g (4 tablespoons) · Ancient Organics Ghee
Replaces inflammatory canola oil with healthy saturated fats for richness and mouthfeel
45g (3 tablespoons) · Big Tree Farms Organic Coconut Sugar
Natural sweetener with lower glycemic impact than cane sugar, enhances natural squash sweetness
Sea salt
24g (2 tablespoons) · Redmond Real Salt
Enhances all flavors and provides essential trace minerals
Organic rice flour
36g (3 tablespoons) · Bob's Red Mill Organic Brown Rice Flour
Natural thickener to achieve the perfect soup consistency
Organic onion powder
12g (1 tablespoon) · Simply Organic Onion Powder
Provides savory depth and umami flavor foundation
Organic garlic powder
3g (1 teaspoon) · Simply Organic Garlic Powder
Adds aromatic complexity and subtle heat
Organic ground nutmeg
2g (1/2 teaspoon) · Simply Organic Nutmeg
Traditional spice for squash dishes, adds warm, sweet complexity
Organic ground ginger
3g (1/2 teaspoon) · Simply Organic Ginger
Provides gentle heat and digestive benefits, complements squash naturally
Instructions
Step 1. Preheat oven to 400°F (204°C). Cut 2.3kg butternut squash in half lengthwise, scoop out seeds, and place cut-side down on parchment-lined baking sheet. Roast for 45-60 minutes until fork-tender — the flesh should give easily when pressed. This roasting concentrates flavors far better than steaming and creates the caramelized notes that make restaurant-quality soup.
Step 2. Let squash cool for 10 minutes, then scoop flesh into food processor or high-speed blender. Add 240ml (1 cup) water and puree until completely smooth — about 2-3 minutes of processing. You want zero lumps as texture is critical for professional results. Strain through fine-mesh sieve if needed. This should yield about 1.4kg pureed squash.
Step 3. In large heavy-bottomed pot or Dutch oven, warm 60g ghee over medium heat until melted and fragrant (about 1 minute). Whisk in 36g rice flour and cook for 2-3 minutes, whisking constantly to prevent burning — this creates a roux that will thicken the soup beautifully and eliminate any raw flour taste.
Step 4. Slowly whisk in pureed squash, then add 720ml water gradually while whisking to prevent lumps. Bring to gentle simmer over medium heat, stirring frequently. The mixture will be quite thick at this point — this is normal.
Step 5. Add both cans coconut milk (800ml total), 45g coconut sugar, 24g salt, 12g onion powder, 3g garlic powder, 2g nutmeg, and 3g ginger. Whisk thoroughly and simmer for 15-20 minutes, stirring every 3-4 minutes to prevent sticking. Taste and adjust seasoning — you want balanced sweetness and saltiness with warm spice notes coming through.
Step 6. Remove from heat and let cool slightly. For ultra-smooth restaurant texture, blend again with immersion blender for 30 seconds. Strain through fine-mesh sieve if desired. Consistency should coat spoon but pour easily — add water if too thick, simmer uncovered if too thin.
Step 7. For serving, heat individual portions gently (don't boil) and garnish with a swirl of coconut milk or ghee if desired. Store covered in refrigerator for up to 5 days or freeze in portions for up to 3 months. When reheating from frozen, thaw overnight and heat gently while stirring — the coconut milk may separate slightly but will recombine when stirred.
Step 8. Usage instructions: Heat 240g (1 cup) per serving in microwave for 60-90 seconds or stovetop over medium heat for 2-3 minutes, stirring once. Do not boil during reheating as it may break the coconut milk emulsion. Each batch yields exactly 30 servings of 240g each.
Storage
Store in refrigerator for up to 5 days or freeze in individual portions for up to 3 months. Freezes beautifully — the coconut milk may separate slightly upon thawing but reconstitutes perfectly when stirred during reheating.
Cost Comparison
Cost per serving (homemade)$0.72
Cost per serving (store-bought)$2.75
Savings74%
Higher upfront ingredient costs are offset by bulk quantities that make multiple batches. Most ingredients last for 4-10 batches, making subsequent batches cost only $0.35 per serving. Commercial version costs $2.75 per equivalent serving.