Seasonal recipes, sustainability tips, positive period talk


December 19, 2018

Creamy Butternut Squash Soup

Not much beats a warm bowl of soup on a cold December night in my book.

This butternut squash soup is thick, savory, creamy, and extra warming for the soul. I loved eating it with a big ol’ slice of sourdough bread.

It’s quickly becoming one of my faves as it’s also nourishing for the body.

Yep, it’s full of body-loving fats (thanks, coconut milk and butter/EVOO), vitamin C (all about the immune support right now), and fiber to help you feel full and satisfied.

Butternut squash soup

Creamy Butternut Squash Soup

Makes 4-6 servings

Prep time: 10 minutes     |     Cook time: 40 minutes

Author: Jenna B. Radomski


  • 1 medium butternut squash, halved and deseeded
  • 1 small head garlic
  • 2 tablespoons melted butter (or extra virgin olive oil), divided
  • 3 small red potatoes, diced
  • 1/2 medium yellow onion, sliced
  • 1 1/2 cups canned coconut milk (include the cream, too)
  • 1 cup broth (vegetable or chicken)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dried rosemary
  • Salt and pepper, to taste


  1. Preheat oven to 425 degrees Fahrenheit and grab a large baking sheet. Fill a large pot with water and bring to a boil over high heat.
  2. Brush the flesh of the squash with 1 tablespoon butter (or olive oil) and generously sprinkle with salt and pepper. Place the squash on the baking sheet, flesh side down.
  3. Peel the extra, papery layers from the head of garlic and carefully chop off the top 1/4 inch so the cloves are exposed. Rub the top with 1 teaspoon butter or oil and wrap the entire head in aluminum foil.
  4. Place the squash and garlic in the oven and bake for 35-40 minutes, or until the squash is easily pierced with a fork.
  5. Add 1 tablespoon of salt to the pot of boiling water and add the potatoes. Bring back up to a boil, reduce heat to medium, and cook for 15-20 minutes, until easily pierced with a fork. Drain the potatoes and set aside.
  6. Add the remaining 2 teaspoons of butter or oil to a medium saucepan over medium heat. Allow the fat to heat up before adding the sliced onions. Sauté for 3-5 minutes, until the onions become fragrant and translucent.
  7. Carefully remove the squash and garlic from the oven. Use a large spoon to scrape the squash flesh out of the skin. Discard skin. Remove the roasted garlic by squeezing from the bottom – the cloves will easily pop out!
  8. Now it’s time to blend the soup. I recommend adding all ingredients to a large pot and using an immersion blender. I don’t have one, so I carefully add all ingredients to a high-speed blender and blend on low until smooth.
  9. Feel free to add more broth if you enjoy a thinner soup. Serve immediately or store leftovers in an airtight container for 1 week or freezer for 4-6 months.

I hope you find this recipe as cozy and delicious as I do!

Please share your creations with me over on Instagram by using the hashtag #becauseeverybodyeats. I love seeing your beautiful adaptations of my recipes!

With love,

Jenna Bee


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