Butternut Squash Soup










  • 1 Medium butternut squash
  • 2 TBSP coconut oil
  • 1 Qt (4 Cups) of chicken broth/stock
  • 1 Medium onion chopped into slices
  • 1 TBSP curry powder (optional)
  • 1 Can full fat coconut milk
  • Celtic Sea Salt and pepper


  1. Preheat oven to 400 degrees. Cut butternut squash in half, place cut side down on a cookie sheet and roast for about an hour.
  2. Sauté onion in coconut oil in stock pot for 5-7 minutes.
  3. Take the butternut squash, remove the seeds and scoop out the butternut flesh into stock pot.
  4. Add 1 quart of chicken stock/broth and curry powder and bring to a boil.
  5. Reduce soup to a simmer for 10 minutes.
  6. Add the can of coconut milk and turn stove off and let cool.
  7. Use either an emersion/hand blender or a blender to mix.
  8. Salt and pepper to taste!


*For an optional garnish, roast the butternut squash seeds in some coconut oil/butter/ghee and finish with salt, pepper, and cayenne!