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Butternut Squash Soup

George Bryant
5 from 7 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6


  • 1 large butternut squash peeled and cubed
  • 4 tablespoons of grass-fed butter you can sub coconut milk, or coconut oil, or almond milk
  • juice of 2 whole limes
  • zest of 1 whole lime
  • 1/2 teaspoon salt


  • Steam your squash in a large stock pot of water
  • (Optional) You can also roast your squash in the oven at 400 degrees until fork tender for a different flavor profile
  • Continue to steam until you can easily pierce your squash with a fork
  • At that point, drain your squash using a colander
  • Add all your remaining ingredients and either blend or process until smooth or use a hand mixer in your mixing bowl
  • Serve warm and enjoy


Squash vary in size, my squash once cooked and pureed yielded me 6 cups of mashed squash. Gauge the amount of ingredients in your soup off that number. If you have 6 cups pureed then follow the recipe exactly, if you have less adjust to your taste or more adjust