September 28, 2020

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Makes 4 Servings


  • 1 25 oz. jar Sonoma Gourmet Butternut Squash Sauce
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 medium onion, minced
  • 4 ounces cremini mushrooms, minced
  • 8 ounces vegetable stock
  • 8 ounces light coconut milk, 3 tablespoons reserved
  • 3 tablespoons chopped cilantro


  1. In a large pot or Dutch oven over medium heat, add the oil.
  2. Add the onion, mushrooms, and a healthy pinch of salt and white pepper. Sauté for 5 minutes.
  3. Add the Butternut Squash Sauce, vegetable stock, and all but 3 tablespoons of coconut milk. Stir to combine.
  4. Bring to a simmer and taste and season accordingly with salt and pepper.
  5. Dish up and top with cilantro, a drizzle of coconut milk, and a drizzle of olive oil.
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In This Recipe

Butternut Squash Sauce

Butternut Squash Sauce

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