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Butternut Squash Soup

  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 large butternut squash, peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 medium sweet onion, chopped
  • 4 cloves garlic, diced
  • 2 tsp. ground cinnamon
  • 1 tsp. salt (more to taste)
  • 1/4 tsp. fresh ground black pepper
  • 114.5 ounce can full fat coconut milk
  • 1 cup broth

Instructions

  1. Preheat oven to 400°F
  2. On a lined large baking sheet, place butternut squash and sweet potato in one layer
  3. Roast in oven for ~20-30 minutes until edges start to become golden and squash is fork tender
  4. When squash/potato is done, melt oil in a large pot or Dutch Oven over medium heat
  5. Add onion and sauté for 2-3 minutes, or until they start to become translucent
  6. Add garlic and sauté for an additional 2 minutes
  7. Add bone broth, coconut milk and spices, stir and simmer for ~3 minutes
  8. Add squash and potatoes and stir to combine
  9. Allow to simmer for ~5 minutes, stirring frequently
  10. Using an immersion blender, blend on high until a smooth or desired consistency is reached. (Ok to use a blender or food processor in place of hand blender!)


Nutrition

  • Serving Size: 1 soup bowl