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butternut-soup2I just can’t get enough of butternut squash in the fall. It’s an obsession.

One of my favorite butternut squash recipes is this amazing soup. It’s like heaven in a bowl. Creamy, sweet, comfort food for sure.  And what’s even better than heaven in a bowl? Heaven in a bowl that is easy and quick to put together. 

This recipe makes a large pot of soup that usually lasts me at least a week for lunch, served with a chicken salad or roasted veggies & meat. But you can easily cut the recipe in half and have just enough to serve 4 people for a dinner gathering.

Butternut Squash Soup

Butternut Squash Soup


  • 2 large butternut squash (about 4 1/2 lbs.) or 4 lbs. peeled and cubed butternut squash
  • 1 large onions
  • 3 cloves garlic
  • 3 Tbsp. Coconut oil, olive oil, or butter
  • 1/2 tsp. sea salt plus more to taste
  • 8 cups chicken or vegetable broth
  • 1/2 tsp. ground Cinnamon
  • 1/4 tsp. ground Cardamom


  • Halve, seed, peel, and cube butternut squash.
  • Halve, peel, and chop onion. Crush garlic and remove peel.
  • Heat a large pot over medium-high heat. Add butter or oil, onion, garlic and squash.
  • Stir regularly to prevent burning on bottom of pot and even cooking. Sauté until onion and garlic are soft and translucent.
  • Add broth and bring to a boil. Add cinnamon and cardamom. Reduce heat to a simmer and cover with lid. Simmer about 20 minutes.
  • When squash is tender begin blending. Place small amounts of squash and broth in a food processor or blender. Blend until mixture is completely smooth. Continue until entire batch is blended.
  • Return soup to pot and add salt to taste.

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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at


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