October 18, 2020

Butternut Squash Soup

paleo, vegetarian, gluten free, dairy free

The creamiest squash soup, full of delicious flavor and nutrients!

This soup has so much natural yumminess, I can't even express it in words...you're just have to experience to understand! I have added extremely minimal flavors into this soup and the bulk of the taste comes from the squash itself (which I love!).

This recipe is especially great for Fall and Winter. The coziness of warm soup mixed with the squash flavor makes for a great holiday-time meal. 

Another benefit to this soup is its' nutrients! Based on my research, butternut squash is an excellent source of vitamin C, magnesium, vitamin A, potassium, and manganese. If you're interested in how those vitamins and minerals affect the body, I encourage you to do a little research or talk to your doctor about it!!

You can add a sprinkle of cinnamon on top if you want to get fancy with it :)



  • 1 medium butternut squash

  • ~ 1 Tbsp olive oil

  • pinch of salt

  • 2 cups broth of choice (low sodium)

  • 1 cup full fat coconut milk (shake can before opening)

  1. Preheat oven to 400 degrees

  2. Cut the butternut squash in half and scoop out the seeds and such from the center

  3. Place each half of the squash inside up on a baking sheet

  4. Using a basting brush, lightly coat each side with olive oil

  5. Sprinkle a little salt on top

  6. Bake in the oven for approximately an hour or until the squash is soft

  7. Once the squash is baked, remove the skin by scooping the inside into a medium sized pot

  8. Using a stick blender (or hand mixer) blend the squash until smooth

  9. Place the stove on medium heat, add broth and coconut milk, and stir

  10. Cook on the stovetop until heated through

  11. Serve warm and enjoy

store in the refrigerator


Butternut Squash Soup

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