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Roasted Butternut Squash Soup

Start to Finish: 1 hour (15 minutes active)


  • 4 1/2 pounds whole butternut squash
  • 3 tablespoons Grass-Fed Ghee, melted and divided
  • 4 cups pastured chicken stock
  • 1/2 cup full-fat canned coconut milk (BPA-free)
  • Salt to taste
  • Fresh thyme leaves or extra virgin olive oil to garnish


  1. Preheat your oven to 425 degrees.
  2. Peel your butternut squash, cut in half lengthwise, and scoop out the seeds. Rub them all over with 1 tablespoon of your ghee and roast them cut side down on a baking sheet lined with foil for 45 minutes to 1 hour or until completely soft.
  3. In a high powered blender (or in a soup pot with an immersion blender), add roasted butternut squash and 1 cup of chicken stock. Blend until mostly combined, then continue adding stock 1 cup at a time until you achieve a consistency you like. You can use less stock if you want a thicker soup.
  4. With your blender on medium speed, slowly stream in the coconut milk and remaining 2 tablespoons of ghee. Season with salt to taste.
  5. Serve roasted butternut squash soup with fresh thyme leaves and extra virgin olive oil drizzled on top

Makes: Serves 4

Nutritional Information (Per Serving):

  • Calories: 373
  • Fat: 18.7g
  • Saturated Fat: 8.1g
  • Cholesterol: 23mg
  • Salt: 786mg
  • Carbs: 55.4g
  • Fiber: 9.7g
  • Sugar: 11.7g
  • Net Carbs: 45.7g
  • Protein: 5.9g
  • Calcium: 237mg
  • Iron: 4mg
  • Potassium: 1690mg