Butternut Squash Soup

I absolutely LOVE butternut squash and finally feel like it’s chilly enough to dive head first into my cold weather recipes! I loved this soup so much that I made it twice last week. This soup is also great to make in large batches and freeze for later!

I strongly advise roasting your produce to enhance the flavors.


  • 2 large butternut squash
  • 2 sweet onions
  • 1 apple (I prefer granny smith)
  • 3 cloves garlic
  • 1 large carrot
  • 1 stalk celery
  • 1 Tbsp extra virgin olive oil
  • 1 1/2 cups vegetable broth
  • 1 tsp freshly ground pepper
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 fresh sage leaves
  • 1/2 cup unsweetened coconut milk


Preheat your oven to 425°.

Wash and dry all produce.

Peel and dice your butternut squash. (Tip: butternut squash can be tough to cut… I poke a bunch of holes in mine with a fork and microwave it for about 3 minutes, then let it cool slightly before trying to cut it).

Roughly chop all fruits and vegetables and place your butternut squash, onions, garlic, apple, carrot, and celery on a baking sheet. Drizzle with olive oil, and add salt and pepper, toss well. Roast at 425° for about 30 minutes.

Once your produce has been roasted, transfer to a large pot on the stovetop. Add your vegetable broth, sage leaves, and seasoning to the pot and bring to a boil. Once boiling, turn temperature down and simmer for 30 minutes.

Let cool slightly, remove sage, and add the coconut milk. Use an immersion blender to blend to a smoother consistency without thinning too much. You can also use a traditional blender, if you go this route, let your soup cool before blending.


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