Butternut Squash Soup

Butternut Squash Soup

Servings: 4

Prep Time: 10 MINUTES

Cook Time: 25 MINUTES


  • 3 Tbsp. Coconut Oil 
  • 1⁄2 Red Onion Sliced 
  • 2 Cloves Garlic, smashed and peeled 
  • 1 Tbsp. Coriander 
  • 1 Tsp salt
  • 5–6 Cups butternut squash, peeled and cut into cubes 
  • ONE 13.5-OZ. Can full-fat coconut milk or 2-3 cups homemade bone broth (page 188 or189)

Optional Garnish

1/4 Cup Pumpkin Seeds


1. In a large pot, melt coconut oil.
2. Add red onions, garlic, coriander, and teaspoon salt.

3. Cook 5 minutes or until onion slices are translucent.

4. Add squash and stir to combine.
5. Add coconut milk and enough broth to barely cover squash.

6. Bring to a rolling boil, reduce heat, and simmer 20 minutes.

7. Once the squash is tender, remove the pot from heat and let cool for a bit before transferring to a blender.

8. Next, carefully blend soup in batches in a high-powered blender. Use a towel to hold lid in place and prevent hot liquid from escaping blender. Alternatively, use immersion blender.

9. Serve in individual bowls and top with pumpkin seeds if desired.

 2-4 servings

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