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Butternut Squash Soup


The change of seasons makes me think of the color orange and butternut squash soup. Here’s a nice recipe that will also warm the house quickly by using the oven. This delicious combination of squash, spices and onions fits almost any healing meal plan.

1 large butternut squash, cut in half and remove seeds


2 large onions, chopped

3 tablespoons olive oil

1 teaspoon sea salt

¼ teaspoon black pepper

4 cups broth (vegetable or bone broth)

  • Preheat oven to 425.

  • Drizzle butternut squash with olive oil and salt and place face down on a large stainless or glass baking sheet.

  • Bake 30 minutes then remove pan and add chopped onions, drizzled with olive oil and salt.

  • Cook until the onions begin to turn brown and shrink up, stirring once in between. Usually about 30 minutes depending on the size of the pan.

  • Remove from the oven and allow the squash and onions to cool for at least 30 minutes.

  • Scoop out squash into a blender and add the caramelized onions and broth to the blender.

  • Blend well, check for spices adding more salt or pepper if desired.

  • Heat and serve.

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