This Butternut Squash Soup is literally a recipe that I could eat every single day!  I can truthfully say that I was never a squash soup kind of girl but this is incredible and the best part is that it has NO heavy cream which typically upsets my stomach.  So I’m guilt free and gas free too!  If you are looking for a really great fall/winter comfort food that tastes rich and most people wouldn’t even know it was super healthy then this is for you.  It is also husband approved and pretty much everyone who has tried it agrees that it is one of the best soups they have ever had.


Butternut Squash Soup, Recipe, Whole30, Melanie Mitro


3 tablespoons of coconut oil

1/2 cup diced onion

2 cups diced seeded peeled butternut squash (we buy our squash already pre cut from Costco)

2 cloves garlic, minced

1/2 teaspoon ground ginger

4 cups of chicken broth (use the organic, no salt added)

1 teaspoon salt

1/2 teaspoon black pepper

**Optional 1 handful of chopped walnuts



In a large pot, melt the coconut oil over medium heat and coat the bottom of the pot.  When the coconut oil is melted add the onion and cook, stirring until it is translucent, which is about 2 to 3 minutes.  Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute.

Add the chicken broth and bring to a boil over high heat.  Boil until butternut squash is soft, about 10 minutes and then remove from the heat.

In one or two batches transfer the soup to a food processor or blender. We used our blender and blended until sooth.  Return the puree to the pot.

Heat the soup over medium high heat until the thickness is enough to coat the back of a wooden spoon.  That usually takes about 7-10 minutes.  Season with Salt and pepper.

I also added a little chopped walnuts to the top for something extra.

You have to let me know what you think of this soup?!  It is actually part of the Whole30 plan and it’s a weekly rotational favorite.  Plus, with the cold weather here it is great to warm the soul on these cold days.