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Butternut Squash Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Christmas, Holiday Recipes, Thanksgiving, Vegetarian
Servings: 6 servings


  • 1 tbsp. grass-fed butter Dairy-free version: swap for coconut oil or olive oil
  • 1 yellow onion, chopped
  • 1 fuji apple, peeled, cored and cubed
  • 1/2 honey crisp apple, peeled, cored and cubed
  • 1 medium size butternut squash, peeled and diced Discard seeds and "flesh"
  • 1/2 tsp. sea salt (or to taste
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1 can canned coconut milk 15 oz. can
  • 3 c. low-sodium chicken or vegetable broth (I use half and half or all vegetable broth)
  • 1 dried bay leaf
  • 2 in. nob of fresh ginger, peeled and sliced


  • Melt the butter in a large pot and cook the onion until translucent. Lower heat as needed.
  • Add the apple, squash, bay leaf, ginger and broth. Bring to a boil and reduce heat.
  • Allow to simmer until squash is tender, about 15 minutes. Add salt, cinnamon and nutmeg. Adjust spices to suit taste.
  • Remove bay leaf. Using an immersion blender, carefully blend the mixture until it makes a fine soup. Add coconut milk slowly to avoid it becoming too watery.
  • Continue to blend until smooth. Allow for desired consistency by adding more coconut milk if needed.