Butternut Squash Soup

Butternut Squash Soup.jpg

Prep Time: 15 Minutes

Cooking Time: 45 Minutes

Total Time: 1 Hour

Servings: 4 Servings


  • 1 large butternut squash or 2 small butternut squash, cubed
    1 medium sweet onion, diced

  • 4 garlic cloves, minced

  • 3 tablespoons avocado oil or coconut oil

  • 1/2 teaspoon ginger, freshly grated

  • ½ teaspoon sea salt(to taste)

  • ½ teaspoon cinnamon(to taste)

  • 2 cups low sodium vegetable broth or water

  • Pumpkin seeds (as desired)

  • Rosemary (as desired)


  • Toss the butternut squash, garlic, and onion with the oil

  • Roast for 30-35 minutes, stir a couple of times, so it cooks evenly until tender

  • Let cool for 10 minutes

  • Place the roasted vegetables in a large pot, add in the broth, sea salt, and cinnamon

  • Blend together with a hand-held immersion stick until thick and creamy

  • Cook on medium, low heat until thoroughly heated and add more broth if desired based on consistency preference (I like mine thick and creamy, so I did not add any additional broth)

  • Serve soup with a sprinkle of rosemary, a pinch of cinnamon, pumpkin seeds, or any seeds or nuts you desire! If you prefer the spicy route, use a pinch of pepper or chill pepper. Have fun with your palate!


  • If you do not have a hand-held immersion stick, follow these alternative directions:

      1. Remove soup from the heat and allow soup to cool slightly

      2. Pour the soup into your blender in batches and blend on high or “soup”for 30-60 seconds until thick and creamy

      3. Return full batch of soup to the pot and simmer on medium-low until thoroughly heated