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Paleo Butternut Squash Soup

Soup season is my favorite. Nothing like a warm, cozy bowl of soup thats full of flavor and nourishing ingredients for your body.

I made this one bowl blender butternut squash soup and it satisfied all of my cravings and left me feeling SO good. This butternut squash soup is full of vitamins, minerals, immune boosting ingredients and gut healing broth.

The perfect meal to boost your immune system during the winter months. Only 3 ingredients and a blender needed to make this delicious, paleo and gluten free butternut squash soup. You can easily make this soup vegan by subbing out bone broth for vegetable broth.

I use bonafide provisions bone broth for all of my soup bases because it is full of SO many nutrients and it tastes delicious. For this soup, I used frozen and pre cut butternut quash to make this meal 10x easier. You really don't even need to know what you're doing in the kitchen to whip this soup up quickly and easily!

This soup is completely gluten free, paleo and whole 30 friendly. See how easy it is to make below and don't forget to tag me on instagram if you make this recipe. I love seeing your creations!

A little tip - you can use a large blender and double this recipe to feed more. I use this blender here on a daily basis and it works perfectly! Either will work, just make sure to not overfill a small blender if thats what you are using. Do it in batches if needed. I didn't need to with mine.


1 - 12 oz package frozen, cubed butternut squash

2 - 2.5 cups bone broth

1 tbsp grass-fed butter

1/2 garlic clove, optional

2 tbsp chopped onion, optional

1/4 cup coconut milk, optional

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cayenne pepper (if you like it spicy)

salt and pepper to taste

*I did not add any of the optional ingredients for this recipe


Preheat the oven to 400 and cook butternut squash with salt, pepper and avocado oil for about 20-30 minutes or until soft.

Add all ingredients to a blender and blend until well combined.

Add to a pot and warm over the stove for 10 minutes.

If not thick enough for your liking, make a slurry but adding 1/2 cup of soup and 1 tbsp flour to a small bowl.

Mix until thick and add it to the soup to thicken.

Serve with pumpkin seeds, micro greens, parsley or your favorite toppings!


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