Butternut Squash Soup

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

2026-05-05T18:30:43.058Z • 15 min prep + 30 min cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups chicken broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 3 tbsp green onions (green parts only), sliced
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp dried sage
• 1/8 tsp salt

Instructions

1. Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat.
2. Add 3 tbsp sliced green onion (green parts only) and 1 tbsp fresh grated ginger. Cook for 2 minutes until fragrant, stirring occasionally.
3. Add the peeled and cubed butternut squash, 2 cups low-sodium broth, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Stir to combine.
4. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 20–25 minutes until the squash is very tender and easily pierced with a fork.
5. Remove the pot from heat and allow to cool for 2–3 minutes.
6. Using an immersion blender, blend the soup until completely smooth, working in batches if needed. Alternatively, carefully transfer the soup to a regular blender in batches, blend until smooth, and return to the pot.
7. Stir in 1 cup full-fat coconut milk and mix thoroughly to combine.
8. Taste the soup and adjust seasoning with additional salt or extra cinnamon and nutmeg as desired.
9. Serve the soup warm in bowls, garnished with a pinch of dried sage or fresh sage leaves if desired.

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

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