Butternut Squash Soup

Fall makes me crave soup! There's something about the crisp air, colorful leaves, and amazingly delicious fall squash.

 My hubby took me out to dinner a few years ago to a restaurant that makes an amazing butternut squash soup. It was delicious! I am sure it was full of heavy cream-- it was just that good. On occasion, I am okay with indulging in a rich and heavy soup, but I wanted to make a healthy butternut squash soup that I could feed my family often. I normally have a freezer stalked up with homemade bone broth, and I happened to have a half of a bag of carrots, and a few celery stalks in my refrigerator-- I had just made a fresh batch of bone broth that morning. I also had an onion, and a few cloves of garlic-- so I went to work. The finished product wasn't nearly as creamy as the soup I had at the restaurant, but you guys, it was tasty! It is Paleo and Whole30 friendly! Here's what I came up with!

PS-- This is a great soup to make at the beginning of the week and eat for lunch for the rest of the week. It's quick, easy, and makes a lot!


  • 3 carrots

  • 2 stalks of celery

  • 1/2 medium yellow onion

  • 4 cups bone broth-- store bought chicken stalk will also work

  • 1 TBS minced garlic

  • 1 butternut squash peeled and chopped

  • 1 TBS coconut oil

  • Salt to taste

  • 2 handfuls spinach- optional


  • Sauté the garlic, onion, in coconut oil until the onion is translucent.

  • Place all veggies and the bone broth into a soup pot with the garlic and onion and bring to a boil. Allow to boil with the lid on until the squash and carrots are easily poked through with a fork.

  • Once veggies are soft, allow the soup to cool. Once cool blend and serve!

We like to eat this soup with roasted eggplant or a piece of my homemade sour dough bread. You can also add some quinoa to make it a little more hearty.

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