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Butternut Squash Soup

Butternut Squash Soup Recipe

  • Author: Dr. Josh Axe
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


Few things are as comforting as homemade soup. This butternut squash soup is cozy, nutritious and easy to make! Give it a try.


  • 4 tablespoons butter
  • 1 onion, chopped
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 teaspoons dried sage
  • 1 butternut squash, peeled, seeded and cut into chunks
  • 4 cups chicken broth
  • ¼½ cup coconut milk
  • nutmeg
  • sea salt and pepper


  1. In a large pot over medium heat, melt butter.
  2. Add onion, apple and sage and cook, stirring occasionally, for 8 minutes.
  3. Add squash and broth. Bring to a simmer and cook until squash is tender, 15–20 minutes.
  4. Transfer mixture to a blender (or use an immersion blender), working in batches if necessary, and puree until smooth. (Be careful blending hot liquids.)
  5. Return to the pot, stir in coconut milk to reach desired consistency.
  6. Heat through and season with nutmeg, sea salt and pepper to taste before serving.


  • Peel and chop the squash and apple it before beginning to cook.
  • Feel free to add more spices, including red pepper flakes, for an added kick.
  • Prep Time: 10
  • Cook Time: 40
  • Category: Soup
  • Method: By hand
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 266
  • Sugar: 10.7g
  • Sodium: 853mg
  • Fat: 17g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24.8g
  • Fiber: 4.6g
  • Protein: 6.9g
  • Cholesterol: 21mg