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Butternut Squash Soup


  • 2 lbs butternut squash
  • 1 tbsp coconut oil
  • 5 cups chicken broth
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp garlic powder
  • 1 tbsp maple syrup
  • 4 tbsp chicken fat or butter
  • arrowroot powder, as needed


  1. Cut the butternut squash lengthwise, coat inside with coconut oil, place inside-up on a pan and roast in a 400 degree oven for 30 minutes or until soft. Scoop out and set aside.
  2. Heat broth in a large pot until boiling.  Add butternut squash.
  3. Add all of the other ingredients.
  4. With an immersion blender, blend soup until it is smooth.
  5. If the soup is not thick enough for your liking, add arrowroot powder by  the 1/2 tbsp until it thickens, blending well between additions to ensure that you don’t use too much.

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