• 1 tbs coconut oil
  • 2 medium onions roughly chopped
  • thumb sized piece of ginger
  • 4 garlic cloves
  • 3 celery sticks roughly chopped
  • 1 large butternut squash peeled and roughly chopped
  • 1.4 litres bone broth or water
  • 1 lemon
  • 1 tbs tamari (gluten free soy)
  • sea salt and pepper to taste

To top:

  • 2 handfuls coriander – stems and leaves separated, leaves finely chopped
  • zest of the lemon
  • 1 garlic clove, finely diced
  • 2 tbs extra virgin olive oil
  • sea salt and pepper to taste


  • Heat the coconut oil in a large saucepan with a lid over a low heat and gently fry the onions, garlic, ginger and celery together for 10 minutes until softened, stir occasionally
  • Meanwhile peel the squash, half, scoop out the seeds and roughly chop the squash
  • Add to the pan then cover with the broth, put the lid on and simmer away until tender, about 20 minutes
  • Meanwhile, finely chop the coriander leaves and mix in a small bowl with the lemon zest, garlic and extra virgin olive oil and season to taste
  • Blend the soup in batches with lemon juice, tamari and the coriander stems until smooth and taste for seasoning (tamari is salty so you’ll need less salt)
  • Serve each bowl of soup with a drizzle of the coriander oil

Recipe by Hemsley + Hemsley x Vita Coco