Classic Butternut Squash Soup

Butternut squash hits the spot year round!

Butternut squash is a good source of Vitamin A and carotenoids. Both are potent antioxidants which help to decrease inflammation in the body and clear damaging free radicals. Vitamin A also boosts eyesight, especially in the dark. 

Interestingly, 1 cup of butternut squash provides almost half the recommended daily dose of Vitamin C.

Onions provide extremely high levels of flavonoids, a specific phytonutrient (antioxidants from plants) that improve cardiovascular health, stop the inflammation cascade, and has been shown to decrease the risk of certain cancers when eaten regularly.


  • 8-9 cups butternut squash, cubed (about 2 medium)
  • 1 large real sweet onion, diced
  • 1 cup milk of choice
  • 2 tbsp fresh ginger root, grated
  • 2 tbsp olive oil or coconut oil
  • 2 cloves garlic
  • 2 tsp dried sage
  • ¼ tsp pink salt
  • 8 cups of vegetable, chicken, or bone broth


  • In a large cast iron dutch oven, add oil and heat to low-medium.
  • Add onions, garlic, ginger and saute until onions are translucent.
  • Add salt, sage, squash, and broth.
  • Simmer for 30-40 minutes or until squash is fork tender.
  • Turn off the heat and add milk .
  • Carefully use an immersion blender to puree the soup.
  • Serve warm.
  • Garnish with fresh parsley and a dollop of plain yogurt.

Follow, share, and like us on Social Media!

Shop the Recipe Now