This soup is creamy, rich, and full of gut-healthy PREbiotics!

Butternut squash soup

  • Servings: 4-6 cups
  • Difficulty: easy
  • Print

A delicious gut healthy soup that pairs perfectly with a kale salad!


  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 2 leeks, cleaned and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 tablespoon fresh or dried chives, chopped
  • 1 pound butternut squash, cubed
  • 5 cups bone broth
  • 1/4 coconut cream
  • dash of salt, to taste
  • chopped chives, sunflower seeds, or pumpkin seeds (optional topping)


  1. In large soup pot, saute’ onions, leeks, and garlic in olive oil. Cook until onions are translucent.
  2. Mix in paprika, black pepper, nutmeg, and chives.
  3. Add squash and pour in bone broth. Bring to boil and then pull heat back to simmer for 20 minutes.
  4. Once squash is soft and breaks down easy, with an immersion blender (or regular blender), blend soup mixture until texture is smooth.
  5. Stir in coconut cream and add salt as needed. ENJOY!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

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