Butternut Squash Soup

I’m definitely more of a summer person, but I’ve been making all of the cozy fall foods lately. I made butternut squash soup for dinner tonight. It is gluten free, dairy free, soy free, and added sugar free. See recipe below!


1 medium butternut squash

1 red bell pepper

1/2 sweet onion

2 medium carrots

2 cloves garlic



Avocado Oil

Optional toppings: green onions or chives and pumpkin seeds




  1. Using a vegetable peeler, peel the outside of the butternut squash.
  2. Using a sharp knife, cut the butternut squash into cubes, removing the seeds in the process. If you do not have a sharp knife, microwave the butternut squash for a few minutes to allow it to soften.
  3. Slice the onion and the red bell pepper. Peel and cut the carrots.
  4. Place a pot on medium heat and add avocado oil.
  5. Cook the chopped onion in the pot for about 30 seconds.
  6. Add the red pepper and carrots to the pot and cook until they begin to soften. Add salt and pepper to taste.
  7. Add chopped and peeled cloves of garlic, cook for about 30 seconds. Note: you may need to add an additional drop of avocado oil to saute the garlic.
  8.  Add the cubed butternut squash and 5 cups of water to the pot and place on high heat. Allow the soup to boil for approximately 10 minutes.
  9. Turn the pot off and allow to cool slightly for about 5 minutes. Using a hand blender, carefully blend the soup until the ingredients are fully blended.
  10. Top with chopped green onion or chives and pumpkin seeds.

3 thoughts on “Butternut Squash Soup

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