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Creamy Butternut Squash Soup

Paleo, AIP, Pegan


1 large butternut squash

32 Oz Organic bone broth (homemade or store bought) (less for a thicker soup)

2 tbsp coconut oil

1 large sweet onion

1 bulb roasted garlic

1 tsp Salt or more to taste

1/2 tsp Ginger

Sprinkle Nutmeg (omit for AIP)

1 tsp Cinnamon


  • Preheat oven to 350 degrees.

  • Cut butternut squash length wise and remove seeds. Place face down on a baking sheet and roast in oven for 30-45 mins.

  • In a sauté pan heat coconut oil and add onions. Sauté until translucent.

  • Add garlic to pan and cook for an additional 1-2 mins.

  • Once squash has slightly cooled remove skin and place the squash into a blender (I used my Vitamix on soup setting).

  • Add in most of the sautéed onions reserving some for toppings.

  • Add in broth (start with a smaller amount and continue to add until desired texture is reached)

  • Add in spices

  • Blend until smooth and creamy

  • Serve hot

  • Optional: Top with sautéed onions, avocado, bacon or other favorites!


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