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Butternut Squash Soup

Gluten-free and Dairy-free.
Can be made vegan by using only vegetable broth

Prep time:  20 mins
Cook time: 40 mins

Difficulty: medium
Makes: 1- 1.5L of soup


1 medium-sized butternut squash chopped in large cubes
1/cup sweet onion chopped in large cubes

1 cup carrots chopped 

2 cloves of garlic peeled

2tbsp coconut oil melted

1tsp salt

1/2 tsp black pepper 

2 cups chicken bone broth 

2 cups vegetable broth 

1tsp maple syrup


-Toss the squash, carrots, garlic, onion, salt, pepper, and melted coconut oil in a large bowl until everything is nicely coated and mixed.

-Pour onto a parchment-lined baking sheet and spread out as evenly as possible

-Bake in the oven at 350 for about 30-40 minutes, stirring every 10 minutes so as to bake evenly. Take out once the carrots and squash are soft.

-Scoop the cooked vegetables into a wide-mouthed blender or a food processor, add 2 cups of vegetable broth and the maple syrup, and blend.

-Once there has been some room made by blending, add in the chicken bone broth, and slowly blend again.

As all squash are different sized you may need to add more broth to get to your desired consistency so so add more in 1/2 cup increments. 

Add salt and pepper to taste.

You can warm it up right away in a saucepan to serve or let it cool in some jars or glass containers before putting it in the fridge for later up to 5 days.

It can also be frozen in plastic containers for up to a month!

Enjoy! And stay cozy!

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