4 cups peeled and cubed (one-inch) butternut squash (about 1 1/2 pounds)

1 tablespoon coconut oil

1/4 teaspoon sea salt

4 large shallots, peeled and halved

1 (1/2-inch) piece peeled fresh ginger, thinly sliced

2 1/2 cups organic chicken or organic vegetable broth

2 tablespoons chopped fresh chives

Cracked black pepper (to taste)


1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper.

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One Response to Butternut Squash Soup

  1. Lynn Wood says:

    Hi Angie and Larry,

    The ted talk was facinating! There’s omething familiar about it, ha!

    Perfect timing to send this recipe, I have wanted to make this kind of soup for a while. And I have a really nice butternut squash to use. Thank you!

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