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Butternut squash has got to be one of my absolute fav soups.  And thankfully my crush is justified!  In addition to being super yummy & versatile, squash is packed with fibre, minerals, and vitamins such as A and C.  It is also rich in antioxidants that help protect against cancer and heart disease.  Furthermore, these powerful phytonutrients have benefits for the eyes and skin (anti-aging), helping you to look and feel your best.

Here I used homemade squash purée (see directions below), but canned could certainly be substituted for convenience. I also added both bone broth and bone broth powder (optional) for extra flavour and gut health benefits. See my article “The Gut Microbiome and the Gut-Brain-Axis” for more information. Vegans can substitute vegetable stock.

Ingredients for 3 to 4 cups (4 small servings):

  • 2 tsp avocado oil

  • 1/4 cup diced shallots

  • 1 clove garlic, minced

  • 2 cups butternut squash purée

  • 1 cup canned organic full-fat coconut milk

  • 1 cup bone broth (I like to use Broya Sriracha & Chili Chicken bone broth for an extra kick) or vegetable broth or water

  • 3 Tbsp Organika Bone Broth Powder (optional; I use either the turmeric or original chicken bone broth powder)

  • 1/2 to 1 Tbsp peeled and grated fresh ginger (adjust to taste)

  • 1/2 tsp sea salt (or more to taste)

  • 1/2 tsp ground cumin

  • 1/4 tsp black pepper

  • optional toppings: shelled hemp seeds, micro greens, pumpkin seeds


  1. Heat oil in medium-sized pot over medium high-heat and swirl to coat.

  2. Add shallots and sauté until shallots begin to brown and soften, about 6 minutes. Add garlic and sauté for an additional 2 minutes.

  3. Put cooked shallots and garlic and the remainder of the ingredients into a food processor or blender container. Blend on high until smooth.

  4. If using a Vitamix, you can use the soup setting to heat it up. Otherwise, pour the soup back into the pot and place over medium heat to warm. Serve with toppings as desired & enjoy!


Preheat oven to 350F.  Cut the squash in half lengthwise and scrape out the stringy pulp and seeds.  Place flesh-side down on cookie sheet lined with parchment.  Bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork.  Remove from the oven and use a large spoon to scoop the squash out of the skin and put it into a blender or food processor.  Blend until smooth.  This will keep for several days in the fridge or can be frozen for up to 3 months.