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Butternut Squash Soup

Prep Time:

20 Minutes

Cook Time:

40 Minutes


6 Servings



About the Recipe


  • 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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