Simple Butternut Squash Soup

Name: Simple Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 large butternut squash; 1 medium onion; 2 stalks celery; 1 medium carrot; 1 tablespoon maple syrup (optional); salt to taste (around 1 1/2 teaspoons); 1 cup chicken bone broth (you could use chicken stock as a substitute bone broth); 3-4 cups water (to reach desired consistency); 2 tablespoons refined coconut oil (where to find coconut oil); 2 tablespoons butter or 1/2 cup heavy cream (if you eat dairy)

By Catherine Crow, NTP on November 25, 2013 Last Updated October 14, 2021 2 Comments | No Medical Advice | This post may contain affiliate links

Simple, seasonal and delicious are the best words to describe this butternut squash soup recipe! Because squash is very easy to digest and nutrient dense, this butternut squash soup is a perfect way to nourish your family!

Simple Butternut Squash Soup

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

A simple butternut squash soup recipe made with bone broth and cream.

Ingredients

1 large butternut squash
1 medium onion
2 stalks celery
1 medium carrot
1 tablespoon maple syrup (optional)
salt to taste (around 1 ½ teaspoons)
1 cup chicken bone broth (you could use chicken stock as a substitute bone broth)
3-4 cups water (to reach desired consistency)
2 tablespoons refined coconut oil (where to find coconut oil)
2 tablespoons butter or ½ cup heavy cream (if you eat dairy)

Instructions

1) Cut the butternut squash in half and remove seeds.
2) Roast at 400 degrees for about 50-60 minutes or until soft and tender.
3) Chop onion, celery & carrot. Sauté onion in coconut oil over low-medium heat for about 10 minutes.
4) Add carrot and celery and continue to sauté for about 10-15 more minutes.
5) Add bone broth, squash, water and bring to a simmer for around 15-20 minutes.
6) Transfer butternut squash soup to high powdered blender (like this) and blend till smooth.
7) Finish butternut squash soup with butter or cream and salt to taste.

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About Catherine Crow, NTP

Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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Comments

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Rachael

December 24, 2013 at 6:52 pm

Thank you for this recipe. I am new to your website. I jumped right in by making this tonight, Christmas Eve. It is easy yet amazing. I am adding it to my favorites. I am enjoying it with smoked paprika; hubby added yellow curry. Both are out of this world!

Reply
- Catherine
  
  December 25, 2013 at 6:04 pm
  
  Thanks Rachael! I'm glad you enjoyed it 😉
  
  Catherine
  
  Reply