Real Healthy Butternut Squash Soup

Recipe for healthy butternut squash soup

This soup is creamy, savory and delicious.

We’ve been having soup weather for the past few weeks here in southern California.

Cold mornings and evenings with bouts of rainfall and intermittent sunny breaks. Basically weather that could pass for spring most other places…lol

My soup pot has been working overtime, cranking out warm, homemade soup dinners.

Butternut squash soup is a very comforting soup. The squash is delicately creamy with a touch of sweetness.

Real Healthy Butternut Squash Soup
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6


  1. Preheat oven to 400 degrees F. Grease a roasting pan, toss the cubed butternut squash with 1 tablespoon melted coconut oil. Bake for 40 minutes.
  2. In a large soup pot, heat 2 tablespoons coconut oil and saute the onion until browned. Add the garlic, salt, sage and pepper. Cook for another 2 minutes.
  3. Add the chicken broth, cooked butternut squash and orange juice. Heat for 5 minutes. Remove from heat, use an immersion blender to blend the soup until smooth (is using a regular blender, allow soup to cool first.)
  4. Heat a tablespoon of coconut oil in a small skillet, add the sage leaves until crispy. Remove and use to garnish each bowl of soup.

Calories: 146     Fat: 9 g     Carbohydrates: 12 g     Sodium: 446 mg     Fiber: 2 g     Protein: 3 g    


recipe for soup


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