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The recipe is simple and perfect to serve during fall season


Savory Squash Soup

  • 1 kabocha squash, cut into 2 inch cubes with skin left on, remove seeds
  • 1 butternut squash, cut into 2 inch cubes, remove skin and seeds
  • 2 yams, cut into 2 inch thick rounds, remove skin
  • 1/4 cup coconut oil
  • 1/4 cup raw butter
  • 1 teaspoon dried sage
  • 1 tablespoon seaweed seasoning
  • 1 teaspoon smoked Celtic sea saltĀ®
  • 1 teaspoon cracked pepper
  • 2 cups chicken stock
  • 2 cups water



  1. Boil all liquids, squash and yams together until squashes and yams are soft
  2. Puree together until creamy and add the butter, coconut oil and seasonings
  3. Serve hot with tamari drizzled on top and sprinkle more Celtic Sea SaltĀ® Smoked Salt for garnish.


Recipe created by Carla Delangre.