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  • 2 tbs olive oil, or try Vigoa Cuisine - Garlic & Herb Splash Olive Oil
  • 2 medium yellow onions, chopped
  • 3 garlic cloves, chopped (garlic lovers, feel free to use more!)
  • 1 tbs ginger, peeled and chopped
  • 1 tbs curry powder
  • ¼ tsp cayenne or as desired for spice (optional)
  • 1 ½ tsp Makai Pure® Deep Sea Salt
  • 4 cups filtered water
  • 1 large butternut squash, peeled, seeded, and chopped
  • 1 ¾ cups unsweetened coconut milk
  • 2 tbs fresh squeezed lemon juice



  1. Heat olive oil in a large stockpot over medium heat.
  2. Add onions, garlic, and ginger. Sautee until soft and fragrant (5-10 minutes).
  3. Add curry powder, cayenne, and salt, stirring until mixture is completely coated.
  4. Add water and bring to a boil.
  5. Mix in squash, lower heat, and simmer uncovered, for 30 minutes.
  6. Stir in coconut milk and lemon juice (I like to reserve 1 tbs coconut milk for garnish).
  7. Working in batches, puree soup in a blender or food processor until desired consistency in reached.
  8. Return to pot and reheat if necessary.
  9. Spoon soup into bowls.
  10. Add a little of the reserved coconut milk to each bowl using a fork to create fun and festive designs.

Recipe created by Dianna Williams.