The Perfect Butternut Squash Soup Recipe for Fall

My butternut squash soup recipe is a family favorite around here.  It’s creamy, it’s sweet, it’s savory, it’s . . . perfect.  And, made with homemade bone broth, it’s incredibly nourishing.

I love serving this dish on cool fall evenings and cold winter afternoons. This rich, velvety soup fills our tummies and warms our hearts and bodies.

Don’t Be Intimidated By Butternut Squash

Butternut squash soup is not terribly difficult to make. The hardest part is cutting the squash. (Check out my instructions on how to cook butternut squash if you plan to use a whole, fresh squash.)

If you’re in a hurry you can skip the cutting and chopping by using fresh or frozen pre-diced butternut squash. If you want to save time and effort, I definitely recommend buying fresh or frozen, pre-diced butternut squash to use in this recipe.

If you do use pre-diced squash, skip step one of the recipe and add the diced butternut squash to the boiling broth. When they are soft, blend them with an immersion blender.

Okay, let’s get to the recipe! But first, pin this butternut squash soup recipe for easy reference later.

Pin This Recipe for Later

My Butternut Squash Soup Recipe

Here’s where I admit I’m a “pinch of this and a bit of that” cook. My measurements for this particular recipe are estimated and tweaked based on the broth I use each time.

Because the bone broth taste varies from batch to batch depending on what seasonings you add to it, you may need more or less of some of the ingredients. Just taste as you go.

Here’s the Recipe!

Butternut Squash Soup

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Equipment

• 1 large pot
• 1 baking sheet
• 1 silicone baking mat
• 1 large knife
• 1 immersion blender

Ingredients

  

• 2 lbs roasted butternut squash
• 1 tbsp coconut oil
• 5 cups bone broth I use chicken
• 1 tsp salt more or less to taste
• 1/8 tsp black pepper
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp garlic powder
• 1 tbsp maple syrup
• 4 tbsp chicken fat or butter
• 1 tbsp arrowroot powder if needed

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Instructions

 

• Preheat oven to 400 degrees.
•  Cut the butternut squash lengthwise and scoop out seeds.
• Coat the inside of the squash with coconut oil.
• Place inside-up on a baking sheet. (Use a silicon baking mat for easy clean up.)
• Roast for 30 minutes or until soft.
• Remove the squash from the oven and allow to cool slightly or until it's safe to handle.
• While the squash cools heat bone broth in a large pot until boiling.
• Add the squash to the boiling chicken broth.
•  Add all of the other ingredients.
•  With an immersion blender blend soup until it is smooth.
•  If the soup is not thick enough for your liking, add arrowroot powder by the 1/2 tbsp until it thickens, blending well between additions to ensure that you don't use too much.

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