• Katherine Arthurs

Ginger Butternut Squash Soup

Soups on. The leaves are changing and falling - so let's hang out and watch natures magic...along with this simple yet delicious soup! Who's coming over?


Ginger Butternut Squash Soup


1 large butternut squash, peeled & chopped

4 tablespoons olive oil, divided

1 teaspoon salt, more for taste

1 medium onion, chopped

2-3 garlic cloves, chopped

2 tablespoon fresh ginger, chopped

16 oz chicken bone broth (or any kind of broth you like)

1 can coconut milk


Preheat oven to 425 degrees. Add the chopped butternut squash and 2 tablespoons of olive oil and salt to a sheet pan. Toss to coat. Roast for 20-25 minutes.

Using a medium sized heavy pot heat over medium heat, 2 tablespoons olive oil, onion and garlic. Saute for 3 minutes. Add ginger and the roasted butternut squash. Toss to coat. Add bone broth and coconut milk.

Process in a blender until smooth. Reheat or freeze!

Enjoy!