Butternut Squash Soup

Prep Time: 15 minutes

Cooking Time: 20 minutes

Yeilds: 8-10 servings

Category: Soups & Stews


  • 4 cups of peeled, cubed and roasted butternut squash

  • 1 large apple, peeled, cored and cubed

  • ½ of large yellow onion, diced

  • 1 tbsp. coconut oil

  • ½ to 1 teaspoon curry powder (add to your taste)

  • 3.5 cups vegetable broth

  • ½ cup almond milk (I use unsweetened vanilla almond milk)

  • 1 tsp salt

  • a few dashes of cinnamon or two drops of Cinnamon Bark or Cassia essential oil


SourceThe Hungry Healthy Girl


  • Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425 degrees F.

  • Meanwhile, in a large skillet over med-high, sauté apple and onion in coconut oil with curry powder and a few dashes of salt.

  • Add broth, milk and squash in the large skillet (or deep dutch oven for one pot easy cooking) to above mixture and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.


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