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butternut squash soup

Butternut Squash Soup

Creamy Butternut Squash Soup - whole 30, paleo, dairy free and gluten free!


  • 1 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 2 garlic cloves
  • 2 carrots, chopped
  • 1 cup cauliflower rice
  • 2 lbs butternut squash, chopped
  • 1/2 tsp ginger powder
  • 1/2 tsp cinnamon
  • 1 tsp dried sage
  • 1 cup chicken bone broth
  • 1 cup chicken stock
  • 1 cup full-fat coconut milk
  • salt and pepper, to taste


  1. In a large pan, heat oil over medium heat. Once oil is hot, add onions and cook until soft and brown (approximately 5 mins)

  2. Add garlic, carrots, butternut squash, cauliflower and spices. Mix well, reduce heat to low and cook for 10 minutes 

  3. Add chicken bone broth, chicken stock and coconut milk. Simmer for 40 minutes on low

  4. Using an immersion blender, blend soup. Serve in bowls, garnish & enjoy!

Recipe Notes

This soup can easily be made ahead of time & stored in the fridge. Reheat on the stove. Also, instead of using both chicken bone broth and chicken stock, you can use one or the other!