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Easy Butternut Squash Soup (AIP, Paleo )

  • Yield: 4 servings 1x


  • 12 tbsp coconut oil,
  • 3 cups butternut squash (or about one large squash), chopped
  • 1/4 cup apple, diced
  • 2 large leeks, chopped
  • 3 cups chicken broth
  • 2 tsp dried sage
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric (optional)
  • 1 tsp salt
  • 23 fresh green onions, chopped
  • 1/4 cup full fat coconut milk (optional, sub additonal broth)


  1. Using a large pot on medium heat and add the coconut oil to melt. Pour in the butternut squash and sauté in the oil for 6-8 minutes or until slightly softened.
  2. Add the leeks and apple and lightly sauté for 2-3 minutes.
  3. Pour in the bone broth, and seasonings (reserving the green onion). Stir to combine.
  4. Bring to a low simmer on medium heat for 15-20 minutes or until butternut squash is soft. Allow to cool for 10-15 minutes.
  5. Either use an immersion blender, or high speed blender to blend the soup until smooth.
  6. Stir in the coconut milk and serve topped with fresh green onion


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 151
  • Fat: 7.1g
  • Carbohydrates: 21.8g
  • Fiber: 3.6g
  • Protein: 3.3g