Hearty Yellow Squash Soup

Yellow squash is high in manganese...a mineral that helps the body process carbs and fats. Rich in vitamins B6, phosphorus, fiber, vitamin A and more...this recipe will keep you full and satisfied with creamy and delicious flavor.

Serves 6

Cook time 1 hour 15 minutes


  • 2 Tbsp. grass fed butter
  • 3 lbs summer yellow squash, cut into 1-inch chunks
  • 1 cup bone broth
  • 1 cup of water
  • 2 cloves garlic, minced
  • 1/2 cup coconut milk
  • 1 bay leaf
  • Salt and fresh- ground black pepper to taste


  1. Preheat oven to 450° F. Grease a rimmed baking dish with butter.

  2. Place cleaned chopped squash on a baking sheet in a single layer. Bake for 30 minutes, stirring once until squash is cooked through.

  3. Heat the butter in a large pot and add the roasted squash and all remaining ingredients. Reduce heat to medium-low, cover and simmer for 10 - 12 minutes.

  4. When ready, remove bay leaf and transfer squash mixture to a blender.

  5. Blend until smooth and creamy. Taste, adjust salt and pepper and serve.     **Can top with shredded coconut if desired.

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Nutrition Facts
Servings 6.0
Amount Per Serving
calories 134
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 13 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 16 mg 5 %
Sodium 57 mg 2 %
Potassium 602 mg 17 %
Total Carbohydrate12 g 4 %
Dietary Fiber 6 g 24 %
Sugars 8 g
Protein 6 g 13 %
Vitamin A 25 %
Vitamin C 141 %
Calcium 15 %
Iron 9 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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