Butternut Squash Soup

When the temperature starts to drop, there is nothing like a bowl of hot soup to warm you up! I love making this Butternut Squash soup and it make it regularly for my kids in the fall and winter. This creamy vegan soup is full of antioxidants, a great source of vitamin A and C and a good source of fiber.

Did you know that Butternut Squash is technically a fruit? In my second season of gardening, we added Butternut Squash as a new addition and are really enjoying the fruits of our labor, pun intended! hugebutternutsquash Check out the 9.4 lb., 24 inch squash I picked this week. I can make soup for the whole neighborhood with this one!

Cheat sheet tip: To make prep easier, either buy squash pre-chopped or roast it first to make it easier to remove the pulp.

Watch my video demo making this soup. Written ingredients and directions are listed below.

Yield: 4 servings

[ingredients title=”Ingredients”]

  • 2 cups cubed butternut squash
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • Pinch thyme
  • Pinch sage
  • Cilantro (a handful)
  • 2 cups cooked garbanzo beans (if canned, rinse first)
  • 4 cups chicken or vegetable broth
  • 1 tbsp. coconut oil (cold pressed)
  • 1/2 cup light coconut milk
  • Salt & Pepper to taste
  • 1/8 cup roasted pumpkin seeds (optional)


[directions title=”Directions”]

  1. Sauté vegetables in coconut oil 3-5 minutes, starting with onions, then adding remaining veggies.
  2. Add broth and bring to a boil.
  3. Simmer until vegetables are soft.
  4. Add 1/2 cup coconut milk.
  5. Simmer on low heat for additional 20 minutes.
  6. Blend.
  7. Garnish with roasted pumpkin seeds
  8. Eat.


If you want to get more recipes, inspiration and tips delivered to your inbox, sign up for my free newsletter.  

new banner9.25w_amazonv6