Butternut Squash Soup

Prep Time

35-40 minutes

Prep Notes

A friend of mine introduced me to this butternut squash soup and I have loved it ever since! She taught me how to make it, so now I’m able to make it for my family. This is soup freezes well, so I usually try to make a double batch so I can freeze half. It’s nice to have a back-up plan for busy nights!

Quick tip: For the slow cooker version- skip the roasting and place everything in the slow cooker. Cook on Low for 6-8 hours or until the butternut squash is tender. Puree and serve!

Cooking Time

10-15 minutes |




2 tablespoons coconut oil, melted
1 butternut squash, peeled and cubed
3 carrots, chopped
4 cups chicken stock
½ cup full-fat coconut milk (or more if you want it creamier)
1 teaspoon cumin
1 teaspoon cinnamon
Salt and freshly ground pepper, to taste


1.) Preheat the oven to 400° F and line two baking sheets with parchment paper. Toss the squash and carrots with coconut oil, salt and pepper and place on the baking sheets. Bake for about 25 minutes or until soft.

2.) Place the squash and carrots in a large stock pot and add the rest of the ingredients. Bring to a simmer and cook for about 10 minutes. Using an immersion blender or blender, carefully puree until smooth. Taste and adjust seasoning if necessary. Serve with any other desired sides.

Feel great and remember to enjoy your health!