This soup is truly a hug in a bowl! It’s great to make ahead and freeze so you always have something delicious on hand.
A delicious comforting soup, filled with immune boosting and anti-inflammatory properties, healthy fats and fibre!

Butternut Squash Soup

Laura Hearn
Prep Time 20 minutes
Cook Time 1 hour
Servings 6


  • 1 Butternut Squash, large size peeled and chopped
  • 2 Tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/8 tsp ground pepper
  • 1 large onion
  • 2 cloves garlic diced
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 cups chicken broth
  • 1/2 tsp thyme
  • 1 can coconut milk
  • 1 Tbsp honey optional (to taste)


  • Preheat oven to 400F
  • In a large bowl, toss the butternut squash with 1 Tbsp avocado oil and a pinch of salt and pepper, then transfer onto a baking sheet lined with parchment paper.
  • Roast the squash for 30 minutes, or until tender.
  • In a large soup pot, heat the remaining 1 Tbsp of avocado oil on med-high heat.
  • Add onion and garlic to the pot and saute for 3 minutes.
  • Add in the roasted squash, turmeric, cinnamon, salt, broth and thyme and stir.
  • Bring to a boil, then reduce heat and simmer for 5 minutes.
  • Remove the pot from the heat, add the coconut milk and honey (if desired).
  • Blend the soup with an immersion blender, or transfer to a heat safe blender and blend until smooth.
  • Serve and Enjoy!