Best Ever Butternut Squash Soup

Bowl of Creamy Butternut Squash soup garnished with a swirl of coconut cream, beef bacon bits, and pepitas


I made this best ever butternut squash soup recipe during Sukkos at my parents house. They couldn’t stop raving. I laughed! It was the easiest most simple soup I had ever made. My secret weapon? Vegetable stock. From the box! Hubby has requested this soup 2-3 times since we got back. Funny how the simplest things turn into the best ever things!!




Best Ever Butternut Squash Soup


  • 3 tbsp olive oil
  • 1 onion diced
  • 2 tsp minced ginger
  • 1 Granny Smith apple, diced (I left the peel on. Feel free to peel)
  • 1 small butternut squash, cubed
  • 1 sweet potato, cubed
  • 1 box of vegetable broth (32 oz)
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 1/4 tsp Chili powder
  • Beef bacon for garnish
  • Cilantro for garnish
  • Butternut squash seeds for garnish


  1. Preheat oven to 350F
  2. Heat olive oil in a large pot. Saute onion, ginger, and apple for 7-10 minutes until softened and slightly golden.
  3. Add in cubed butternut squash and sweet potato.
  4. Pour the stock over the vegetables and cook for 30-40 minutes until squash is softened.
  5. Meanwhile toss the butternut squash seeds with chili powder. (Do not washable seeds prior!) and transfer to a baking sheet. Bake for 10-15 minutes, until browned and crispy. Remove from the oven and set aside.
  6. Transfer soup to a blender and blend for 5 minutes.
  7. Stir in the coconut milk.
  8. Season soup to taste.
  9. Garnish with cilantro, beef bacon, toasted butternut squash seeds and additional coconut milk if desired.



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