Candied Butternut Squash Soup by Daphne Oz

Total Time
45 min
10 min
35 min
Butternut squash is one of my favorite bases because it's slightly sweet and goes well with many different spice combinations, from ginger cookies to curries to a simple thyme and sage combo that our family loves at Thanksgiving. I added a little Jamaican jerk seasoning to this soup, which gives it a slightly tropical twist with the addition of coconut milk.


Olive oil

3 Tbsp

Uncooked onion

1 medium, yellow, diced

Uncooked butternut squash

4 cup(s), cubed, cut into 1/2-inch cubes

Ground allspice

¼ tsp

Ground cumin

¼ tsp

Dried oregano

½ tsp

Garlic clove

2 clove(s), minced

Raw turmeric root

1 Tbsp, minced or grated (or more to taste)

Dried dates

2 medium, pitted

Canned unsweetened light coconut milk

¾ cup(s)

Low sodium vegetable broth

2 cup(s)

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Green pumpkin seeds (pepitas)

2 Tbsp, toasted


2 Tbsp, minced


  1. In a large Dutch oven, heat the olive oil over medium-high heat.
  2. Add the onion, butternut squash and a generous pinch of salt and saute until softened, about 10 minutes. Add the allspice, cumin and oregano and stir to toast the spices, 1-2 minutes.
  3. Add the garlic, fresh turmeric, dates, coconut milk and enough vegetable broth to barely cover all ingredients. Bring the mixture to a simmer (boiling will risk breaking the coconut milk so be careful not to let it get too hot). Allow the soup to simmer 20 minutes to bring the flavors together.
  4. Remove from the heat and use a hand blender to puree soup into a creamy-smooth consistency.
  5. Add more broth to adjust consistency as desired. Season with additional salt, if needed, and pepper.
  6. Bring the pureed mixture to a simmer again before serving. Divide into 4 vessels and serve the soup topped with fresh chives, toasted pepitas, and flaky salt.
  7. Serving size: about 1 cup soup with 1/2 tbsp pepitas