I've made butternut squash soup many times in my day, and I can honestly say that the homemade chicken broth makes ALL the difference. Keeping bone broth in the freezer is really a handy thing to do, so you can make this soup any time you please.
My go-to version of butternut squash soup uses non-traditional ingredients like a tiny bit of coconut milk and a splash of fresh orange juice – once you've tried it, it's the only one you'll make!
This recipe also contains one of our Balanced Bites Spice Blends - SAVORY - which you can shop here!
- 1 butternut squash roasted
- 4 tablespoons bacon fat, coconut oil, or ghee, divided
- 1 yellow onion diced
- 4 cloves of garlic peeled & smashed
- 1 tablespoon SAVORY Spice Blend
- 2 pinches dry sage
- 2 cups chicken broth
- 2 tablespoons coconut milk
- 2 tablespoons water
- Juice of 1 orange
- Sea salt & black pepper to taste
FRIED SAGE LEAVES
- Sage leaves
- Ghee or coconut oil
Preheat the oven to 400°F.
Remove the skin from the butternut squash with a vegetable peeler, then slice the squash in half lengthwise and remove the seeds. Cut the squash into 1-inch cubes and place them in a roasting pan. Melt 1 tablespoon of the bacon fat and toss with the squash cubes. Place the pan in the oven and roast for about 40 minutes, until the squash is fork-tender.
While the squash roasts, sauté the onion with the remaining 3 tablespoons of bacon fat in a large pot over medium heat. When the onion begins to brown on the edges, add the garlic, followed by the SAVORY blend and a few pinches of pepper. Cook for about 2 minutes to take the edge off the raw garlic. Add the broth, coconut milk (if using), and water and bring to a simmer.
Add the roasted squash to the soup and stir. Add the orange juice just before turning off the heat.
After the soup has cooled a bit, pour it into a blender and blend until smooth. Be careful not to fill the blender more than about halfway because the steam will cause the liquid to expand. Blend the soup in 2 or 3 batches if necessary. Add a touch more water if the soup is too thick. Divide the soup among 4 to 6 serving bowls.
Make the fried sage leaves: Melt the butter in a small saucepan or cast-iron skillet over medium heat, then fry the sage leaves in the butter until they begin to bubble up and become crispy and slightly darker.
Garnish each bowl of soup with a couple of fried sage leaves.
Time Saving Tip
Order a Balanced Bites Broth Box for ready-to-go homemade broth!
Our broth box contains 6-24oz bags of Organic broth. Choose from an all Chicken (which we recommend for this recipe), all Beef, or half and half box.