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Roasted Garlic Butternut Squash Soup Blended With Bone Broth

Everyone loves a good creamy soup during holiday season. The problem that I sometimes have with creamy Paleo soups is that the coconut milk overpowers all the other flavors, and the overall flavor is a bit one-note. This one has a potent roasted garlic flavor, a slight tartness from the apple, and a ton of flavors and nutrients from the bone broth! So your gut will love you for nourishing it! What also makes this the best butternut squash soup is your garnish: the saltiness and crunch from the bacon and roasted butternut squash seeds perfectly compliments the rich base. Why am I over selling...when you can look at the pictures!


1 large butternut squash

3 medium carrots, ends cut off

1 small granny smith apple

5 small cloves of garlic

3 tbsp avocado oil, or your choice of oil

1 tsp ghee

1 3/4 cup bone broth

1/2 cup coconut cream

Salt & Pepper


2 tsp coconut cream

2 tbsp bacon bits (nitrate-free bacon)


1. Pre-heat your oven to 425F

2. Cut your squash in half, scoop out the seeds and place to the side. Cut your apple in half and remove the core and seeds. Place the squash (cut side up), apples, and garlic on a baking sheet. Drizzle with avocado oil and season with salt and pepper

3. Set your timer for 60 mins. After 30 mins, take out your garlic, apple, and carrots (carrots may need another 10 minutes if it's not completely soft)- leave the squash till it hits the 60 mins mark

4. Meanwhile, on a seperate baking sheet, line it with parchment paper. Mix the ghee with the butternut squash seeds, season with salt and pepper, and roast in a single layer for 8 mins

5. Once the squash is done, scoop out the flesh (discard the skin) and put it in a blender along with your roasted garlic, apple, and carrots. Add the bone broth and coconut cream and blend till smooth! Add any additional salt & pepper to taste

6. Garnish with the roasted butternut squash seeds and bacon, serve warm!

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