Savory Butternut Squash Soup


The cold weather is here, and that means it’s time to start gathering all of my soup recipes. πŸ™‚ There is something soothing to me about holding a cup of soup in my hands, curling up, and savoring every bite. Well, that is probably true of many of us, isn’t it? πŸ™‚ I have found several to savor, but this one is at the top of my list. I love it because it is so versatile, and one can subtract, add, or increase ingredients pretty freely. Plus, it is packed full of nutrients, with homemade bone broth being one of the main ingredients. Let this soup warm you up this winter. πŸ™‚ Enjoy!

2 tablespoons coconut oil
1 carrot, peeled and diced
1 celery stalk, diced
1 onion, diced
2 cloves of garlic, minced
4 cups butternut squash, peeled and cubed
3-4 cups homemade bone broth (Start with 3 and increase to 4 if you want a thinner soup consistency.)
1/2 zucchini, cubed (optional)
1 teaspoon dried thyme
1 teaspoon sea salt (adjust to taste)
1/2 teaspoon ground black pepper

Preheat your oven to 375 degrees, and place the butternut squash in the oven on a baking stone with parchment paper. Bake the squash for 40 minutes or until tender.

When the squash has approximately 15 minutes of baking time left, begin preparing the soup. In a large soup pot, melt the coconut oil over medium heat. Add carrot, celery and onion. Cook for 3-4 minutes or until vegetables have begun to soften and the onions have turned translucent. Next, add the garlic and saute until it is fragrant (1 minute). Add 3 cups of the bone broth, the roasted butternut squash, optional zucchini, thyme, salt, and pepper. Bring to a boil, and then reduce heat to a simmer for about 30 minutes. Allow the soup to cool, and then add the soup mixture to a high powered blender. You do not want to put hot liquids right from the stove in your blender. If you don’t have a high-powered blender, I believe you could do this in a regular blender as well or a food processor; you just may need to blend in batches. Blend until smooth. If you want a thinner soup, add more broth. πŸ™‚ To heat, just place the blended soup back on the stove, and let it warm. Serve with plantain crackers, cheese, or your favorite topping! πŸ™‚

*Optional add-ins: Make this a main dish by adding shredded chicken, grass-fed ground meat, or any other favorite meat/protein.

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Homemade, Nutrient Rich Bone Broth


I wish I could take credit for this amazing recipe, but it is quickly becoming a more popular recipe amongst health circles. Known for its amazing health benefits, homemade bone broth is full of calcium, magnesium, phosphorus, and collagen. It is extremely beneficial for a strong immune and digestive system, as well as excellent for the joints, skin, nails, and hair. It is great for both children and adults, can be used in place of store bought broth in a recipe (with much higher nutrient quality!), and is super easy to make! I actually have been giving it to my one-year-old son in his sippy cup, and he loves it! Being that I am weaning him currently, I personally feel good knowing that, in addition to the rest of his diet, he is getting valuable nutrients from this broth. If you haven’t made this recipe before, I would really encourage you to start. It helps our family stay healthy during flu/cold seasons, gives the kiddos extra nutrients that I feel are far richer than standard milk, and is so versatile! I order my bones from Northstar Bison, or I save bones from whole chickens that I roast. I follow the recipe on the Wellness Mama blog, and you can find it by clicking on this link. She does an excellent job discussing the “why” and “how” of bone broth. Enjoy, knowing that you are adding a great staple to your family’s diet. πŸ™‚




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