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Home / Blog / Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Feb 3, 2014 · 19 Comments

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Butternut squash soup has got to be one of my favorite soups! This recipe started out as an accident, and I actually had no plans to blog it. Luckily I wrote the recipe out as I threw ingredients into a pot, and my family absolutely loved it and insisted that I post it! So here it is, creamy butternut squash soup, minus the cream!

I was also determined to make this insanely easy, so that’s exactly what I did, and it turned out to be the best butternut squash soup I’ve ever had! Yay for delicious accidents! Enjoy!

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Ingredients – 

  • 1 large butternut squash, peeled, de-seeded, and cut into 1ā€ cubes
  • 5-6 cups chicken broth (preferably homemade/organic)
  • 6 garlic cloves, peeled
  • 1 medium sweet onion, chopped
  • 1 cup full-fat coconut milk
  • 2-3 tbsp ghee (or grassfed butter if you do dairy)
  • 2 tbsp dried sage (or ¼ cup fresh, minced)
  • Salt & pepper to taste

Directions – 

1. Place the cubed butternut squash, chicken broth, garlic cloves, onion, coconut milk, and ghee in a large pot. Bring to a boil. Lower the heat and simmer for about 20 minutes, or until the squash is super tender.Ā  Add the sage during the last 5 minutes of cooking.

2. Blend the soup with an immersion blender and season with salt and pepper. **Another option is to blend the soup in a regular blender, just be VERY careful doing this while the soup is hot!

3. Well that was easy! Slurp up!

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Reader Interactions

Comments

  1. Debbie says

    February 3, 2014 at 1:11 pm

    What brand of coconut milk to you use? I’m still in the learning stages and there are way too many types out there! Thanks, D

    Reply
    • livinglovingpaleo says

      February 3, 2014 at 3:42 pm

      Hi Debbie! I just added a link where it says “coconut milk” in the ingredient list, so that you can see an image of what I use. The brand is called Natural Value, I prefer it since the can is BPA and guar gum free šŸ™‚ It has a different texture, so if you’re worried about that at all, I’ve heard Thai Kitchen is a good brand too!

      Reply
      • Debbie says

        February 4, 2014 at 8:43 am

        Awesome! Thanks šŸ™‚

        Reply
  2. adashofmeg says

    February 3, 2014 at 4:50 pm

    i love a good butternut squash soup! i would love to try your version sweetie! i never made mine with ghee or coconut milk before!

    Reply
    • livinglovingpaleo says

      February 3, 2014 at 7:13 pm

      Thanks Meg! I hadn’t either until this accident happened, and I just loved how it turned out! Hope you love it too šŸ™‚

      Reply
  3. Just Love Your Guts says

    February 3, 2014 at 9:02 pm

    Sounds delicious and so simple!! You know how I love simple! Totes making this tomorrow!!

    Reply
    • livinglovingpaleo says

      February 7, 2014 at 6:37 pm

      Simple is the only way we do it, right?! šŸ™‚

      Reply
      • Just Love Your Guts says

        February 8, 2014 at 3:32 pm

        Uh, yes ma’am!!! I know no other ways! Lol!!

        Reply
  4. Home Is Where We Park It says

    February 10, 2014 at 5:50 pm

    I love the addition of coconut milk. I actually made butternut squash soup today and added leeks for additional flavour, but I am going to try the coconut milk next time! Thanks for sharing!

    Reply
    • livinglovingpaleo says

      February 10, 2014 at 7:53 pm

      That’s such a great idea to add leeks, yum! I really liked the addition of coconut milk, it was super yummy šŸ™‚

      Reply
  5. Leticia says

    October 28, 2014 at 5:00 am

    ok, I may have a dumb question. The coconut milk in the can, do I shake it up first before I open and measure out 1C? I’m asking because I’m not familiar with this and I’ve only ever opened up 1 can before and noticed that it was kinda separated.

    Reply
    • livinglovingpaleo says

      October 28, 2014 at 5:56 pm

      Not a dumb question at all! You definitely want to shake the can first, that way the coconut fat and water will mix together šŸ™‚ Hope you enjoy this soup!

      Reply
      • Leticia says

        October 28, 2014 at 5:58 pm

        I tried it tonight. So delicious! Thanks

        Reply
        • livinglovingpaleo says

          November 5, 2014 at 5:20 pm

          Yay! Thanks for letting me know, Leticia! <3

          Reply
  6. Ashley Millan says

    January 5, 2017 at 3:40 pm

    Would a food processor work the same as the immersion blender?

    Reply
    • livinglovingpaleo says

      January 6, 2017 at 12:14 pm

      Absolutely! A food processor or regular blender works great, just be careful as the soup will be really hot šŸ˜‰

      Reply
  7. Kerstin says

    October 19, 2017 at 1:09 pm

    My husband hates coconut. What could you recommend to substitute it with (even though I know coconut milk would be best)

    Reply
    • livinglovingpaleo says

      October 20, 2017 at 5:27 pm

      Hi Kerstin! You could definitely use cashew milk (my first choice) or almond milk instead! If you can tolerate dairy, heavy cream would work too! šŸ™‚

      Reply

Trackbacks

  1. 70+ Fall & Winter Real Food Recipe Roundup | Honey Ghee and Me says:
    December 13, 2014 at 3:34 pm

    […] RecipeĀ HERE […]

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Hi! I’m Kristen

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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