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Paleo Butternut Squash Soup
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Paleo Butternut Squash Soup

This paleo butternut squash soup is a rich, creamy comfort food that’s often loaded with milk or heavy cream and butter. Our version of this tasty treat uses full-fat coconut milk and ghee instead, giving you the same rich experience without the lactose that tends to bother those with gut issues.

Course Soup
Cuisine American
Keyword lactose free soup, paleo butternut squash soup, soup with bone broth
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 132 kcal
Author Kettle & Fire


  • 1 large butternut squash
  • 2 tablespoons ghee or coconut oil
  • ½ large yellow onion chopped
  • 2 cloves garlic chopped
  • 1.5- inch piece fresh ginger chopped
  • 2 cups Kettle & Fire Chicken Bone Broth
  • 1 teaspoon sea salt plus more to taste
  • ¼ teaspoon sumac
  • ¼ teaspoon red chili flake
  • ½ teaspoon cinnamon
  • 1 cup water
  • ¾ cup canned coconut milk
  • 1 teaspoon apple cider vinegar
  • OPTIONAL TOPPING: freshly ground black pepper extra virgin olive oil, fresh sage, and avocado oil for frying


  1. Place whole squash in a shallow baking pan and bake at 425°F for 1 hour 20 minutes, turning half-way through. When the squash is ready (it will give when you press on the skin), remove from the oven and cut in half. Scoop out the seeds, remove skin, and discard. Cut the roasted squash into 2-inch cubes.
  2. While the squash is baking, loosely chop the yellow onion and garlic.
  3. In a large stock pot over medium heat, melt the ghee. Add the onions and cook until translucent, about 5 minutes. Add the garlic and ginger, stirring to make sure the garlic doesn’t burn. Stir in the squash and cook until combined, 3 minutes.
  4. Stir in the bone broth, salt, sumac, red chili and cinnamon. Cover and cook for another 10 minutes. Remove from the heat.
  5. Transfer the soup to a blender and blend until smooth. (Optionally, leave half of the soup unblended for a chunkier soup).
  6. Return the blended soup to the pot. Turn the heat to low, then stir in water, coconut milk, and apple cider vinegar. Cook for another minute or two until warmed through. Add salt and black pepper, to taste. Serve.

Optional Topping:

  1. In a separate frying pan, heat avocado oil. Add 3 to 4 sage leaves per person to the oil and fry until crisp, taking care not to burn them.
  2. Drizzle each serving of butternut soup with a good extra virgin olive oil and top with fried sage.

Recipe Notes

Paleo | Gluten Free