Copycat True Food Kitchen Butternut Squash Soup

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The first time I posted this recipe for a copycat True Food Kitchen Butternut Squash Soup, it was January and freezing outside. The second time was right after a huge hurricane the country had their eyes on. Today we’re looking at recent fires in Maui, some floods in Floria and an earthquake in Morocco.

There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Copycat Butternut Squash Soup from Spinach Tiger

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

True Food Kitchen Copycat Butternut Squash Soup from Spinach Tiger

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

Butternut Squash Soup

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

True Food Kitchen Copycat Butternut Squash Soup from Spinach Tiger

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

Butternut Squash Soup
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3.93 from 53 votes

True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: butternut squash, soup, true food kitchen
Servings: 4
Author: Angela Roberts


  • 1 large butternut squash
  • 1 can coconut milk
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon piment d'espelette or cayenne
  • 1 teaspoon fresh grated ginger or to taste
  • 1/2 cup water or broth if needed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt


  • 2 tablespoons butter
  • 12 sage leaves
  • 1/4 cup sliced almonds toasted


  • Preheat oven to 375 F.
  • Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
  • Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
  • Scoop the seeds out and discard. Scoop out flesh into a bowl.
  • Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
  • Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
  • Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

  • In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
  • Roast almonds for 3 to 4 minutes in 400 degree F. oven.
  • Season again with salt and pepper as needed.
  • Add garnish upon serving.


  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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  1. I made the mistake of buying pre cut butternut squash. How do I adjust to accommodate that? Should I roast the cut up pieces?

  2. 2 stars
    I made this soup, maybe my squash was too small but the turmeric was so overpowering i would definitely recommend much less turmeric or just season to taste and dont be a dummy like me and throw it all in their at once.

    1. I’m sorry you had that experience. This is my personal favorite soup, so maybe I like turneric more, and the recipe does state to use a large squash. I’ll note that in the recipe for folks.

3.93 from 53 votes (50 ratings without comment)

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