Butternut Squash Soup

Creamy, naturally sweet soup that's incredibly soothing for sensitive stomachs.

2026-02-22 • 3 min read

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 cups low-sodium vegetable or chicken broth
• 1 cup coconut milk (or regular milk if tolerated)
• 2 tbsp olive oil
• 3-4 scallions (green parts only), sliced
• 2 tbsp garlic scapes chopped or 1 tsp garlic scape flakes (optional - omit if sensitive)
• 1 tbsp fresh ginger, grated
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh sage for garnish (optional)

Instructions

1. Heat olive oil in large pot over medium heat.
2. Add scallion greens, garlic scapes (if using), and ginger. Cook 2 minutes until fragrant.
3. Add cubed butternut squash, broth, cinnamon, and nutmeg.
4. Bring to boil, then reduce heat and simmer 20-25 minutes until squash is very tender.
5. Remove from heat and blend with immersion blender until smooth (or use regular blender in batches).
6. Stir in coconut milk.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh sage if desired.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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