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Butternut Squash Soup by

Source: Whole Foods

Tried this for the first time on christmas eve at grandma and papa's :) it was a hit! Maybe next time ill add apple, applesauce, or cheese on top?


2 tablespoons of extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups of cubed butternut squash, fresh or frozen
1/2 tsp chopped fresh thyme- take it a little easy
4 cups low sodium chicken broth (good when one cup is substituted with coconut milk!)
1/2 tsp fine sea salt
1/2 tsp ground black pepper


Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth (coconut milk), salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes (check in 20). Use an immersion blender to purée soup (it's even good if you don't blend all of it and leave a few chunks). Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.

Servings: 6

Serving Size: 1 serving

Nutrition Information (per serving):
Calories 140
Fat 6 g
Saturated Fat 1 g
Sodium 280 mg
Carbohydrates 20
Fiber 5 g
Sugars 4 g
Protein 6 g

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