while the babies sleep, i cook

Simple Butternut Squash Soup

Simple Butternut Squash Soup

Happy Monday, friends. Soup season is upon us. Well, honestly, it’s a few months away here in Charleston because it’s hot as blue blazes but it is storm season. And storms call for soup too!

I made this recently and it was so delicious I stuck half in a jar to take to mom. She approved! It also happens to be #dairyfree, #paleo, #glutenfree, #whole30 and all the other things (we are fairly dairy and gluten full over here but I always love when I can share a recipe for people who can’t tolerate them).


  • 2 bags of pre-chopped butternut squash from trader joes (approx 4 cups, give or take)
  • 1 small sweet onion
  • 1 apple, roughly chopped, no need to peel
  • 2 tbs olive oil
  • pinch of salt
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/8 tsp salt
  • 1/3 c broth
  • 1/2 can to one full can full-fat coconut milk (depending on how thick and creamy you like your soup)


  1. toss the squash, onion, and apple in the EVOO and sprinkle with sea salt
  2. roast for 30 minutes at 400 for 30 minutes, tossing halfway through
  3. once done roasting, throw it in the blender with everything else. yep, all of it! turn it on and blend, adding the coconut milk to desired thickness

*Yields approx 4 cups

That’s it! Let me know if you try it and hope you enjoy it!