Recipes/ Whole30

Butternut Squash Soup

Hey there strong people!

Fall weather is officially here and there’s nothing better than a hot soup on a cold day. Butternut squash soup is at the top of my my favorite soup lists. Funny story, my husband cooked dinner for me back when we first started dating and made butternut squash soup. It was my first time having it and I LOVED it and was super impressed with his cooking skills! It was later discovered that he did NOT in fact make it but rather bought a pre-made soup from Trader Joe’s. As he would say, “classssic”. I fell for it but lucky for him I love to cook and have now created a super tasty Whole30 compliant recipe!

I made it on the stovetop but it can easily be made in a crock pot following very similar directions.

One of the greatest things about this soup is the secret anti-inflammatory ingredient: TURMERIC! Not only does it come packed with amazing health benefits, but it gives it a VIBRANT yellow color.


Go fancy with fried sage leaves and pretty coconut milk art. For the fried sage leaves, in a small skillet over medium heat, pour enough extra virgin olive oil to make it 1/2 inch deep. Test it out by throwing a tiny drop of water in the oil until it splatters back to your face (kidding) CAREFUL! Fry the leaves about 15 seconds on each side. Sprinkle with sea salt.

You can also go comfort food style and sprinkle with BACON BITS and pumpkin seeds. AMAZING! Fry 3-4 pieces of bacon depending on how many plates you serve. Once cooked, crumble them up. Save the bacon fat for the soup recipe!

If you love butternut squash soup as much as I do, MAKE THIS ASAP. It’s so good I had it for breakfast, lunch, and dinner the first time I made it. ENJOY!!!

Butternut Squash Soup

Print Recipe
Serves: 4-6 Cooking Time: 1 hour


  • 3-4 Strips on bacon (sugar free for Whole30)
  • 1 tsp bacon fat
  • 1 medium butternut squash
  • 1 Granny Smith apple
  • 1 small onion
  • 1 tsp sea salt
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • Fresh ground pepper
  • 2 1/2 cups of vegetable/chicken broth
  • 3/4 cup of FULL FAT coconut milk



Fry the bacon in a medium to large pot/dutch oven. Set the bacon aside and conserve 1 tsp worth of bacon fat, discard the rest.


Keep the pot at medium heat.


Throw in the apple chopped, onion chopped, and the butternut squash peeled, seeded and cubed.


Add the sea salt, turmeric, cinnamon, and pepper to the pot and let the spices release their flavors.


Stir and cook for about 5 minutes.


Add the vegetable/chicken broth and bring soup to a boil (5 minutes).


Once it is boiling, lower heat and cover until the butternut squash is tender and fully cooked (30-40 minutes).


Turn off the heat and using an immersion blender, blend until smooth. You can also let it cool and transfer to a blender. You may have to do that in batches.


Turn the heat back on and add the coconut milk. Mix well.


Serve warm with bacon bits, pumpkin seeds, and/or fried sage leaves.


Make sure the broth you use is sugar-free as well as the coconut milk to make this Whole30 compliant!

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