Butternut Squash Soup Recipe

If the colder weather has you craving something warm and comforting, you simply can’t go wrong with butternut squash soup. This creamy dish is both hearty and satisfying without being too heavy. It comes together in under an hour and can be cooked ahead of time and frozen for those hectic nights when your cooking time is limited.


  • 1 medium butternut squash, peeled and cubed
  • 2 medium carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 stalk of celery, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp olive oil, divided (1 tbsp/1 tbsp)
  • 1 cup milk (or coconut cream, for a vegan option)
  • 1 ½ cup vegetable broth
  • ½ tsp sea salt
  • ¼ tsp paprika
  • Black pepper to taste


1. Toss cubed squash, carrots, 1 tbsp of olive oil, salt, and pepper until all are evenly coated.

2. Line a baking sheet with parchment paper and bake at 390º for 35 minutes, or until carrots and squash are lightly browned.

3. Sauté onion, celery, and garlic in 1 tbsp of olive oil until fragrant. Add roasted squash and carrots, milk (or coconut cream), vegetable broth, and paprika. Simmer for 15 minutes.

4. Remove from heat and blend with an immersion blender or in a food processor until smooth. Serve immediately.

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