Butternut squash soup is one of my staples during the Fall/Winter months.  It’s super easy, especially when you cheat.  Healthy Hack: go to Costco and buy the butternut squash packages. They are perfectly cubed and ready to be placed on the cookie sheet to bake.  Saves you a massive amount of time, it’s less mess in your kitchen and absolutely NO stress trying to peel and chopped those up yourself.

I made 3-4 batches of this at a time.  If anyone has a cheat for chopping up that many onions at a time without crying, I’m totally up for those tips!  Share them over on Facebook with us. Anything made with garlic and onions is an amazing dish for a strong immune system.

This recipe is straight up out of my Real Plans subscription service; however, I’ll include my cheats along the way so you can see how I’ve simplified it a bit.


  • 1 large butternut squash (healthy hack: Costco has butternut squash cube packages – buy 1/recipe)
  • 1 onion
  • 3 cloves garlic
  • 2 inches fresh ginger
  • 4 tablespoons coconut oil
  • 1 teaspoon coarse sea salt, plus more to taste
  • 1 quart chicken stock

How To Prepare

  1. Roast butternut squash at 375F for 30-40 minutes or until squash is soft when punctured with a fork. If you’re using the Costco cubed squash, move to #2. Otherwise, when cool enough to handle, slice squash longwise, scoop out seeds and discard; scoop out flesh and set aside.
  2. While the squash is baking, peel and dice the onion; peel and mince the garlic and ginger.
  3. Sauté onion, garlic, and ginger in coconut oil with salt.
  4. When translucent, add squash and stock. Heat thoroughly over medium flame.
  5. Using an immersion blender (I used our Vitamix), puree soup until smooth, and add salt to taste, and serve.
Try it and tell me what you think!
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