Become the Healthiest Version of You!

Butternut Squash Soup (Vegan, Paleo)

Prep Time

1 hour

Prep Notes

Cooking Time

20 minutes


4 servings



  • 2 Tablespoons Olive Oil for roasting Squash
  • 1 Butternut Squash, 2-3 lbs. or 1 package of pre-cut squash or 1 frozen package, thawed (for Quick & Easy version)
  • 2 Tablespoons Olive Oil
  • 1 yellow Onion, diced (optional if low FODMAP)
  • 2 Cloves Garlic, chopped (optional if low FODMAP)
  • 2 Cups of Canned Full-Fat Coconut Milk
  • 1 Cup of Chicken Stock (or Vegetable Stock for Vegan option) or Bone Broth
  • 2 Teaspoons Turmeric Powder
  • 2 Teaspoons Ground Cinnamon
  • ¾ teaspoon Ground Ginger
  • Himalayan sea salt and Pepper to taste
  • Optional topping: Parsley, Sage, or Cilantro & Raw Shelled Pumpkin Seeds
  • Optional: 4 scoops collagen peptides



Preheat the oven to 400.

Peel & cube the squash. Coat with 2 Tablespoons of oil& season with salt. Place on a parchment covered baking sheet & roast for 45 minutes, turning the squash at least once during roasting, so they'll be well caramelized.

Once finished, remove squash from the oven & set aside.

In a cast iron pot, add 2 Tablespoons of olive oil & sauté the garlic until fragrant.

Add the roasted squash, coconut milk & stock or bone broth. Add collagen peptides if desired. With an immersion blender, blend until smooth. 

Add in the turmeric powder, cinnamon, ginger & season with salt to taste.

Serve in bowls & top a drizzle of coconut milk or coconut cream, fresh herbs and pumpkin seeds.

Quick & Easy Version: Use 1 package of frozen butternut squash, thawed.  Add to a high-speed Vitamix or blender with all other ingredients and blend on high until smooth.  Heat and serve warm when ready to eat.  Add fresh herbs and pumpkin seeds as a garnish.


Pair with a simple protein and greens for a complete meal or with a poached egg and greens for a healthy breakfast.