Easy Butternut Squash Soup (AIP, Paleo )



  • 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