Butternut Squash Soup

There are dozens of versions of butternut squash soup out there, but this is my husband version and in my opinion, it’s simply perfect!

two bowls of squash soup


3 tbsp. olive oil, plus extra for greasy a baking sheet

2 tsp. minced garlic

3 leaks, cleaned and chopped

1 large apple, grated about 1 cup (I use Fuji)

2-inch fresh ginger, grated

2 tsp. cinnamon

8 cups chopped butternut squash (peeled, seeded and chopped into 1″ cubes)

4 cups low sodium chicken or vegetable broth

½ tsp. nutmeg

Sea salt & Freshly ground pepper

1 can light coconut milk

Fresh herbs, chopped for garnish (optional)


  1. Preheat oven to 400°F.
  2. Using a knife, cut squash in half, lengthwise.
  3. Use a spoon to scoop out the seeds. Don’t worry if there are still some stringy bits of pulp in there.
  4. In a medium baking dish, place each squash-half cut side up. Add ¼ inch of water to the bottom of the baking dish so that the skins don’t burn and the squash doesn’t dry out.
  5. Add 1 tablespoon butter to the cavity of each half. Season with salt and pepper and a dash of cinnamon.
  6. Bake for 1 hour, until squash halves are very soft and tops are browned. If they still seem firm, give them another 15 minutes.
  7. Remove from oven and let cool.
  8. Heat olive oil in a large pot over medium heat. Add garlic, onions, leaks, grated apple, ginger and sauté.
  9. Scoop out the whole squash and add it to the pot. Pour in broth and bring to a boil. Cover pot and reduce heat to a medium simmer for 10minutes.
  10. Add cinnamon, nutmeg and season with sea salt and fresh pepper. Remove pot from the heat. Use a hand-held immersion blender or standard blender, to puree the soup.
  11. Return the pot to the stove and add coconut milk. Stir and heat through gently; do not bring to a boil.
  12. Taste test and adjust seasonings.
  13. Serve with a sprinkle of fresh herbs.
  14. If you are ok with dairy you can add a tablespoon of plain Greek yogurt

Per Serving

Calories: 176kcal Carbs: 30gm Fat: 7gm Protein: 3gm Sodium: 141gm Sugar: 9gm