Butternut squash soup is rich and creamy, and the bone broth makes it nutrient dense as well.  Butternut squash soup is one of my favorite fall meals, it just invites you to light a beeswax candle with dinner, doesn’t it?

Garnish with thyme or other fresh herbs and serve with grain free banana-nut muffins.

This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!

Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.

Simple Warming Butternut Squash Soup

Course: Soup
Cuisine: GAPS Diet, Paleo, SCD
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 -6
Calories: 163 kcal
Author: Cara Comini
This soup is simple enough for a week night, and the ginger and garlic add delicious seasoning to the butternut squash.


  • 1/2 large butternut squash or a whole medium squash peeled and cubed (1.5-2 lbs total)
  • 3 tablespoons butter
  • 1 pint chicken stock recipe
  • 1 teaspoon sea salt
  • 1 inch ginger root
  • 2 cloves garlic
  • Filtered water


  1. Peel and cube half a large butternut squash, or a whole medium one (approx 2 lbs)
  2. In a medium sized pot, melt butter over medium heat, and add the butternut squash, stirring occasionally for 10 minutes.
  3. Add in chicken stock.
  4. Crush the garlic and thinly dice the ginger, add.
  5. Add salt.
  6. Fill the pot as needed with water, to within one inch of the top.
  7. Cover and cook on medium-low for an hour, until the squash is soft.
  8. Puree using an immersion blender.
  9. Top with cultured cream or coconut milk.

Recipe Notes

GAPS Intro: Use tallow in place of butter, and do not cook the squash in tallow for 10 minutes (step 2) before stage 4, but rather immediately add in chicken stock and simmer until well cooked. 

Do not use coconut milk until off GAPS Intro. 

Nutrition Facts
Simple Warming Butternut Squash Soup
Amount Per Serving (1 serving)
Calories 163 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 26mg9%
Sodium 829mg35%
Potassium 454mg13%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 10230IU205%
Vitamin C 20.4mg25%
Calcium 54mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.


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