Butternut Squash Soup with Seamoss

Thank you to our friends at Sacramento Food Co-op in Sacramento, California for this amazing recipe!

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.


  • 1 butternut squash, peeled and chopped
  • 1 onion, chopped
  • 1 green apple, cored, chopped
  • 1 14oz can unsweetened coconut milk
  • 4 cups vegetable broth
  • 1 thumb-size piece of ginger, peeled & chopped
  • 5 cloves of garlic, peeled and smashed
  • 1 small bunch of sage leaves, chopped
  • 1 Tbsp Italian seasoning and turmeric powder
  • Salt and pepper
  • Olive oil
  • ¼ cup (or more) sea moss gel
  • Toasted pumpkin seeds


  1. Toss butternut squash, garlic, onion, apple, sage, and ginger in olive oil with salt, pepper and Italian seasoning.
  2. Roast at 425º for 45 minutes, until squash is fork-tender.
  3. Place the vegetables in a highspeed blender with the coconut milk, vegetable stock, and turmeric powder.
  4. Place soup into a large pot and add ¼ cup of seamoss gel. Heat on low for 5 minutes and serve topped with toasted pumpkin seeds.