Butternut squash soup with bone broth is our favorite weekend lunch. It is made with a perfectly roasted squash, celery root, carrots, coconut milk and bone broth with bone broth. Cozy and nutritious meal for kids and adults.
This creamy butternut squash soup with bone broth is my favorite one to make. I feel so happy making some thing so easy, nutritious and the best part of this soup - you can freeze it. It freezes so well and taste just like fresh when warmed up. I always make a large batch, freeze in portions and we have ready healthy lunches for every cold weekend.
- Butternut Squash: large or medium size tasty butternut squash can be found in the produce aisle at your local grocery store. It's not expensive so I always try to buy organic squash. It looks like a big pear. You can use the acorn squash instead. Just keep in mind acorn squash is more stringy and will not have such as smooth texture as butternut one.
- Olive Oil: you will need it to saute the vegetables to create unforgettable flavor and little bit for baking the squash.
- Ghee Butter: you can use extra olive oil or regular butter. I love ghee butter because it is a healthy source of fat and gives the soup a nice buttery flavor.
- Sweet Onion: Onion is a must ingredients in most soups, do not skip it in this one.
- Fresh Carrot: it will add extra sweetness, color and of course vitamins.
- Celery Root: celery root is super nutritious, has great flavor and will add extra creaminess to your soup.
- Fresh Garlic Clove: rather optional ingredients but if you have it use it.
- 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 organic low sodium chicken bone broth or it's even better if you have home made one. I use low sodium or no salt broth to be able to control the amount of sodium in my soup. Try to use organic broth. This is one of ingredients I always buy organic due to bones storing lots of bad stuff we do not want in our food.
- Coconut Milk: low fat or full fat for the extra creaminess.
- Salt and Black Pepper: you will add these ingredients on top of squash before baking and some extra by taste for the soup at the end.
See recipe card for quantities
1. Preheat oven to 400 degrees F. Cut the squash in half, remove all the seeds and strings. Rub some olive oil on each cut side of the squash. Bake it for 40-60 minutes until it's soft and tender. After it's cooked let it cool down until safe to handle. Using a spoon, remove the flash and set it aside. Discard the skin.
2. Meanwhile, prepare the vegetables. Dice garlic and onion. Peel carrots and celery root. Chop them roughly. All the vegetables will be boiled and blended, so the way you chop them does not matter.
In a large pot, heat the ghee butter over medium heat. Add onions and cook until translucent. Add carrots and celery root. Cook for about 3 minutes, stirring occasionally. Add diced garlic and spices. Cook for another 2 minutes until you can smell the garlic aroma. Do not burn the garlic.
Pour the bone broth, add some salt. Bring everything to boil, reduce heat to low, cover the pot and let it simmer for about 30 minutes until the veggies are super soft and tender.
Add the cooked butternut squash and coconut cream. Turn off the heat and let it stay open for 5-10 minutes, just to let the steam out.
Using an immersion blender, blend everything until super creamy. Give it a try and add more spices or salt if needed.
Variations and substitutions
- Different Type of Squash: you can Easily use acorn or Kabocha squash. Just keep in mind acorn is more stringy. kabocha will work better here more than that it has very rich taste and so creamy. The only problem is you cannot find kabocha Squash easily, usually they start selling it at fall season.
- Make it vegan: instead of bone broth use store bought vegetable broth or make your own veggie stock. It will be lighter but still super delicious soup.
- Use heavy cream instead of coconut milk. Do not worry heavy cream will not ruin the taste, use same amount as coconut milk.
Other healthy soups you may like
Butternut squash soup with bone broth
- 2 small butternut squashes or one large
- 2 Tablespoons Olive Oil for baking the squash.
- 2 Tablespoons Ghee butter
- ¼ sweet 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.
- Preheat oven 400 F degrees. Cut the squashes in half, scoop out all the seeds and strings. Rub 1 tablespoon of olive oil on all 4 halves Bake the squash for about 40-60 minutes or until soft.
- Dice garlic and onions. Peel and chop carrots and celery root.
- 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 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 safe to handle without burning hands. Scoop out all the soft part of the squash and add it to the boiling soup. Add coconut milk. Turn of the heat, open the lid and let the soup cool down little bit before using the blender.
- Using immersion blender, process the soup until creamy and no chunks left. Add more salt if needed. Serve hot and enjoy!