Hearty Butternut Squash Soup

foods to eat recipes
Butternut Squash Soup Recipe

Here's my warm and hearty recipe for creamy, rich butternut squash soup, packed with important nutrients.

Makes 4 Servings


  • 1 Butternut Squash, Seeds and Skin Removed, Cubed
  • 1 Green Apple, Sliced and Cored 
  • 1 Small Yellow Onion, Chopped 
  • 2 Carrots, Chopped
  • 3 Tablespoons of Olive Oil 
  • 2 Teaspoons of Cinnamon 
  • 1 1/2 Teaspoons of Salt 
  • 1/2 Teaspoon of Cumin 
  • 1 Teaspoon of Chili Powder 
  • 2 Tablespoons of Coconut Oil 
  • 3 Cups of Organic Chicken Stock (700ml) 


  1. Preheat oven to 400 degrees 
  2. In a large bowl, combine butternut squash, 2 tablespoons olive oil, 1 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp. cumin. Mix together coating the squash well. Spread out onto a baking sheet. 
  3. Next, toss the apple slices, onion and carrots in the same bowl used for the squash. Place on a second baking sheet. 
  4. Place both baking sheets in the oven and roast for 35-40 minutes until soft. 
  5. Heat up coconut oil over medium heat in a large pot on the stove. 
  6. Add the roasted ingredients 
  7. Add the Chicken Stock 
  8. Add 1 tsp. salt, 1 tsp. cinnamon, 1 tsp. chili powder
  9. Bring to a boil, then reduce heat to a low simmer. Cover and Simmer for 20 minutes
  10. Using an immersion blender, mix all ingredients until smooth, or transfer to a blender to puree. 
  11. Serve Warm 


  • 252 Calories
  • 5g Protein 
  • 49g Carbohydrates 
  • 40g Net Carbs 
  • 9g Dietary Fiber 
  • 13g Total Sugar 
  • 0g Added Sugar 
  • 8g Total Fat 
  • 6g Saturated Fat

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