Butternut Squash & Ginger Soup

Equipment Needed

  • Large pot - 5-6L
  • Immersion blender or regular blender
  • Large knife


  • 3 cups of bone broth
  • 1 cup of  full fat coconut milk
  • 1 medium-large squash
  • 2 shallots, diced
  • 2 cloves of garlic, diced
  • 2 - 3 inches of fresh ginger, diced
  • 1/8 teaspoon of nutmeg
  • 1/4 teaspoon of cinnamon
  • Sea salt to taste
  • Black pepper to taste
  • Cooking oil - coconut oil or bacon fat

Optional Ingredients

  • Nuts or seeds for garnish
  • Diced bacon for garnish


  • Peel and cut your butternut squash into medium sized cubes. If you need instruction on how to go about cutting a butternut squash, check out this video. I like to wear rubber gloves when I mess with butternut squash because it always leaves this ridiculously sticky residue on your hands that just won't come off! (Anyone else know what I'm talking about? It's the worst!)
  • You can do two things with your butternut squash, you can roast it before hand or you can just allow it to cook right in the soup. If you're going to roast it, I recommend tossing it with a little coconut oil, salt and pepper and roasting on a baking sheet for about 20-30 minutes at 375. Otherwise, just set aside until you're ready to add to your broth.
  • In a large pot, melt 1-2 tablespoons of cooking oil of your choice over medium heat. Add diced shallots, a pinch of salt and pepper and saute for 5-7 minutes until tender and translucent.
  • Add diced garlic and saute for another couple of minutes.
  • Next add the bone broth, coconut milk, butternut squash (roasted or raw), ginger, nutmeg, cinnamon and sea salt/black pepper to taste. and bring to a light simmer.
  • Cover and let simmer for just a little bit, maybe 20 minutes or so if your butternut squash needs to cook through.
  • If you're using a regular blender, I like to let my soup cool a little bit and you will DEFINITELY want to blend in small batches. Don't make the mistake I've made before which was to pour almost my entire batch of HOT soup into my blender, crank it on high and watch it explode all over my walls, window and ceiling...
  • If you're using an immersion blender (highly recommended! They're just so easy and useful), you can start blending your soup right away. Blend until smooth and no more chunks remain. 
  • Sometimes after I've blended my soup, I cook it a little longer to let the flavors really soak in but this isn't a necessary step.
  • Serve with a swirl of full-fat coconut milk, walnuts, pumpkin seeds or diced bacon!
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