Butternut Squash Soup


Who doesn’t love a meal that is nutrient rich, naturally satisfying and saves you time! Butternut squash soup is one of my favorites and fits this description perfectly!

Eating soup that has a vegetable-base is often a simple way to sneak in an extra dose of veggies (especially in the winter!) and thus more vitamins and minerals. Always make sure to check the ingredients in soup as often times they are filled with “bad oils” like vegetable, soy, sunflower, safflower, and canola oil. Others are often made with a dairy base like cream. These create inflammation in the body and defeat the purpose of eating those nutrient-rich vegetables.

You don’t have to worry about any of that when you make this butternut squash soup at home. The recipe below was inspired by this recipe which features sage. Last weekend when I went to make the soup I didn’t have any sage so I did a trial run with thyme and rosemary and was really happy with the results. I was playing with the amount of ingredients so feel free to adjust the ingredients to taste.


Butternut Squash Soup

1 T. butter
1 T. coconut oil
1/2 onion, chopped
1 medium carrot, chopped
3 garlic cloves
1 quart chicken broth
2 c. water (or to texture preference)
2 t. rosemary
1 t. thyme
1.5. t. herbamare (or to taste)
1 butternut squash, peeled & chopped

Place the butter and oil in a large pot and melt over medium heat. Add the chopped onion and carrot and cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the garlic. Add the squash and chicken broth. Bring mixture to a boil and add the spices. Continue to boil until the vegetables are soft, about 20 minutes. Remove from heat. Add half of the mixture into a high-speed blender like the Vitamix and puree until smooth. Repeat with remaining mixture. Be careful not to fill the blender too full with the hot mixture. Pour into your favorite bowl or mug and enjoy. Store the remaining soup in an airtight container. I used a couple of quart jars. Season with salt and pepper, to taste. Stores well for about a week.

To make this recipe even easier, you could buy the butternut squash at Costco that is already peeled and chopped. I love simple shortcuts in the kitchen!

Leave a Reply