Bone broth butternut squash soup makes a great lunch for colder days. Roasted squash, celery root, carrots, coconut milk and bone broth blended into a creamy and delicious soup.
This butternut squash soup with bone broth is one of my favorite soups to make. It freezes so well and tastes just like fresh when warmed up. I always make a large batch, freeze it in portions and we have a ready healthy meal.
Jump to:
Ingredients
- Butternut Squash: one large or two small ones. A pear-looking butternut squash can be found in the produce aisle at your local grocery store. It's not expensive, so I always try to buy an organic one.
- Olive Oil: you will need it to saute the vegetables and a little bit for baking the squash.
- Ghee Butter: you can use extra olive oil or regular butter. I love ghee butter because it adds a nice buttery flavor.
- Yellow Onion: you can use yellow onion or a shallot.
- Fresh Carrot: it will add extra sweetness, color, and nutrients.
- Celery Root: celery root is super nutritious, has great flavor and will add extra creaminess to your soup. You can easily skip this ingredient.
- Fresh Garlic: 1-2 fresh garlic cloves.
- Cumin and Nutmeg: these two spices are perfect for the butternut squash soup. You are welcome to use other spices of your choice.
- Bone Broth: store-bought low-sodium chicken bone broth or you can use a home-made one.
- Coconut Milk: low fat or full fat for the extra creaminess. You can also use heavy whipping cream instead.
- Salt and Black Pepper: adjust the salt by taste. I also like to add extra black pepper for serving.
See the recipe card for quantities.
How to make butternut soup
Roast the squash - Preheat oven to 400 degrees F. Cut the squash in half and remove all the seeds and strings. Rub the cut side with some olive oil. Bake it for 40-60 minutes until it's soft and tender. After it's cooked let it cool down until easy to handle. Using a spoon, scoop out the flesh and set it aside. Discard the skin.
Prepare the vegetables - chop the onion and dice garlic cloves finely. Peel carrots and celery root. Chop them coarsely.
Note: All the vegetables will be boiled and blended, so the way you chop them does not matter.
Saute - In a large pot, heat the ghee butter over medium heat. Add onions and cook until translucent for about 4-5 minutes, stirring. Add carrots and celery. Cook for another 3-4 minutes, stirring occasionally. Add diced garlic and spices. Cook for about 2 minutes until they release the aroma.
Note: be careful not to burn the garlic.
Simmer - Pour the bone broth and add about ½ teaspoon of salt. You can adjust it later at the end. Bring everything to a boil, reduce the heat to low, cover the pot and let it simmer for about 30 minutes until the veggies are super soft and tender.
Add butternut squash - add the roasted squash and bring everything back to a gentle boil. Turn off the heat and let it cool down a little bit for at least 10 minutes.
Blend - now, add the coconut milk. Use an immersion blender to blend everything until super creamy. Taste the soup and add more spices or salt if needed.
Note: you can use a countertop blender such as Vitamix. Just make sure to cool down the soup to the recommended temperature before adding it to the container. For Vitamix, it is not more than 170°F.
Recipe tips
- You can use chicken, beef, or even turkey bone broth. Home-made is the best, but store-bought works great too
- You can skip the celery root.
- Pick the ripe butternut squash that feels heavy, and has a solid tan color with no cuts.
- Be careful when using an immersion blender as the hot soup may splash.
- If using a counter blender, make sure to cool down the soup to safe temperatures.
Make ahead
Cool down: before refrigerating or freezing, make sure to cool down the soup properly to room temperature. Distribute the soup between 2-3 smaller containers and let it cool down on the counter. You can use an ice bath to expedite the process.
Note: do not leave the soup at room temperature for more than 2 hours.
Refrigerate: store the butternut soup in the fridge in the air-right container for up to 3 days. Reheat it in the microwave or a small saucer pan.
Freeze: I usually freeze it in portions using freezer-safe bags. It can be stored in the freezer for up to 3 months. To reheat, run the frozen bag of soup under warm water to loosen it up, and then slide it out to the small saucer pan. Reheat the soup on low heat, until it melts and starts simmering.
Variations and substitutions
- Different Type of Squash: you can Easily use acorn or Kabocha squash. Just keep in mind acorn is more stringy.
- Make it vegan: instead of bone broth use vegetable broth or stock.
- Curry: add a Tablespoon of curry spice mix for a delicious curry flavor.
Other creamy soups you may like
📖 Recipe
Bone broth butternut squash soup
Equipment
- 1 large pot
- 1 Immersion blender
Ingredients
- 2 small butternut squashes or one large
- 2 Tablespoons Olive oil for baking the squash.
- 2 Tablespoons Ghee butter
- ¼ medium yellow onion
- 2 medium carrots
- ½ celery root
- 2 garlic cloves
- ¼ teaspoon cumin
- ¼ teaspoon nutmeg
- 1 container organic chicken bone broth low sodium 32 Oz
- ⅓ cup coconut milk
- ½ teaspoon salt for baking squash and some extra by taste for the soup if needed.
- 1 pinch black pepper by taste for serving.
Instructions
- Preheat oven 400 F degrees. Cut the squashes in half, scoop out all the seeds and strings. Rub it with 1 tablespoon of olive oil and bake until tender for about 30-40 minutes
- Chop garlic and onions. Peel and chop carrots and celery root coarsely.
- In a large pot, heat ghee butter. Add onions and cook until translucent. Add carrots and celery root, cook for about 3 minutes stirring occasionally. Add garlic and spices. Cook for another minute or two until garlic releases it's aroma.
- Add broth and salt to the pot. Bring to boil and let it simmer on low covered for about 30 minutes until the veggies are very soft.
- Once the squash is done, let it cool down until it is not toot hot to handle. Scoop out the flesh and add it to the soup. Bring everything back to boil .Turn of the heat and let it cool down for about 10 minutes. Cool down more if using a countertop blender.
- Add coconut milk. Use an immersion blender to blend the soup until creamy. Add more salt if needed. Serve hot with some fresh bread.
Notes
- If you use the countertop blender, make sure to cool down the soup more. (check your blender's instructions carefully, some blenders are not made for hot liquid).
- If you have a hard time cutting the squash in half, soften it up by microwaving the whole vegetable for about 60 seconds.
- You can freeze the soup up to 3 months.
- The nutrition facts are for informational purposes only
Comments
No Comments