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+ servings

Nourishing Butternut Squash Soup

Servings 4


  • Dutch oven


  • 1 large butternut squash, peeled, seeded, and sliced into chunks
  • 1 yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 large carrots, chopped
  • 1 green apple, peeled
  • 1 tbsp ghee, olive, or coconut oil coconut oil tastes best
  • 1-2 cups chicken or vegetable broth more or less depending on how thick you like it
  • cinnamon, nutmeg, sea salt, pepper


  • Wash and chop everything.
  • In a large saucepan, melt ghee or coconut oil and add onion, carrot and celery. Cook 5-10 minutes, until onions are slightly caramelized (add broth to prevent sticking if necessary). 
  • Add squash and a little broth (don’t add too much unless you want thin soup– you can always add more later) and cook till tender, about 15 minutes.
  • add apple and cook til everything is tender, an additional 5 minutes (20 minutes total).
  • Pour everything into blender and puree till smooth (you’ll probably have to work in batches). You can add some full fat coconut milk for added richness. OR, if you’re lucky enough to have an immersion blender, puree til as smooth as you like. 
  • add spices to taste: sea salt, pepper, cinnamon, nutmeg, ginger.  Top with toasted nuts or coconut butter, or a drizzle of coconut oil if desired. Enjoy! I’ll sometimes chop chicken apples sausage to add for a complete meal that has more protein, or the soup itself is a nice first course.
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