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Real Healthy Butternut Squash Soup

Prep time 15 min
Cook time 55 min
Total time 1 hr 10 min

Prep time 15 min
Cook time 55 min
Total time 1 hr 10 min


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.

Serves 6

1 Butternut Squash, peeled, seeded and chopped

4 tablespoons coconut oil, divided

1 yellow onion, chopped

4 cloves fresh garlic, minced

½ teaspoon sea salt

½ teaspoon dried sage

dash of black pepper

16 ounces chicken broth

juice from 1 Orange

sage leaves for garnish


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.


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.


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.)


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: 9g
Carbohydrates: 12g
Sodium: 446mg
Fiber: 2g
Protein: 3g
Sugar: —

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