Ginger Squash Soup with Avocado Mint Toast

One of the most comforting dishes you can make with winter squash is a puréed soup!


  • 1 butternut squash, cut lengthwise and seeds removed
  • 2 leeks, washed and roughly sliced
  • 2 tbsp olive or coconut oil
  • 1 tsp ground turmeric
  • 2 inch piece of fresh ginger, peeled and grated
  • 1 can (400 g) full-fat coconut milk
  • 1 avocado
  • 4 slices of sourdough toast
  • Sea salt and pepper to taste
  • a few springs of fresh mint
  • 1 tbsp Acropolis Organics EVOO with fresh mandarin


    1. Preheat oven to 200 C | 400 F. Drizzle a little coconut oil over the butternut squash flesh and place it cut side down in a baking dish. Bake for around 40 minutes until you can easily scoop it out with a spoon and cut into large chunks.
    2. Pour coconut oil into a large soup pot on medium heat. Add in the leeks and sauté for about 5 minutes. Add in the turmeric and ginger, sauté for another 5 minutes until the leeks are very soft. Add in the chopped squash and stir to combine everything.
    3. Place sautéed veggies and coconut milk into a blender, or combine in the pot if using a hand blender. Blend until soup is soft orange and creamy. If soup is too thick, add a little water until it gets to the consistency you prefer. Add salt and pepper to taste.
    4. Halve the avocado and thinly slice. Place a quarter on each of the pieces of toast. Top with fresh mint leaves, salt and pepper.
    5. Once in servings bowls, drizzle the soup with olive oil, a sprinkle of salt & pepper and garnish with fresh mint leaves. Serves with avocado toast on the side.

    This recipe is adapted from Joyous Health.

    This recipe has been provided by Shannon Proulx - The Glorious Kitchen.