Butternut Squash Soup

There is nothing quite as delicious as a warm bowl of soup on a cold day. The only thing that makes it more delicious is when it comes together in 30 minutes or less!!!

Today's recipe is a nutrient-dense, quick and easy soup recipe, that is sure to hit the spot as winter intensifies for many of us. Bonus- it also makes great leftovers!


Butternut squash is a hearty fall vegetable that is packed full of vitamins, most notably vitamins A, C, E, and B as well as several essential minerals. Because it is slightly sweet it the perfect comfort-food dish, and can be topped with either savory or sweeter toppings! (Think a savory herb blend vs cinnamon)


And, if you like to cycle-sync your foods, then this recipe is the perfect nourishing and grounding meal for the menstrual phase of your cycle! (Don't know what cycle phases are? I have a quick tutorial in this post.)

So without further ado! Here is Butternut Squash Soup!



Butternut Squash Soup Recipe


Serves 4

2 Tbsp Coconut Oil

1 Med Onion, chopped

1 Garlic Clove, chopped

2 lbs Butternut Squash, chopped

1 32-oz package Vegetable or Chicken Broth

1 Tbsp Pumpkin Pie Spice

Melt coconut oil in a large soup pot over medium heat. Add chopped onion and garlic. Saute for about 5 minutes until fragrant. Add butternut squash, vegetable broth, and pumpkin pie spice. Simmer for 15-20 minutes until fragrant.

Transfer contents of the pot to a high speed blender and blend until smooth. (You may need to work in batches) You can also use an immersion blender. Serve warm


This is delicious served over brown rice or quinoa, alongside a crisp salad, or with a slice of crusty sourdough bread!

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