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Roasted Butternut Squash Soup

This is one of my favorite comfort recipes. It’s warm, healthy and absolutely delicious! My kids love it too!


2 Butternut squash

1 sweet onion

2 boxes of organic chicken broth

1 can coconut cream

Salt to taste


Slice squash in half lengthwise and scoop out seeds

Drizzle lightly with olive oil and lightly sprinkle with salt.

Place squash cut side down on foiled sheet pan.

Slice onion in half and place on sheet as well.

Roast in oven 425° for about an hour to hour and a half.

Let rest for about an hour.

Scoop out flesh add to blender (it will be 2 batches in the blender)

Add onion to blender

Coconut cream

Salt to taste

And 1 cup of chicken broth.

Blend well and taste.

Transfer to large pot and add chicken broth to the consistency of your choice and let simmer on the stovetop until ready to serve.


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