Creamy Squash + Ginger Soup

Squash and ginger soup is one of my favorite seasonal foods of fall! This recipe is light, super nourishing, and bonus, it’s also a great nutrient dense option for the littles!

To make this recipe I recommend an immersion blender. It makes the puree process so much simpler and keeps this soup to a one pot recipe! Less clean up is always a win in my book.



  1. In a large dutch oven on medium heat, add the ghee with the cubed butternut squash. Saute until soft and easily pierced with a fork.

  2. Add the ginger, pumpkin, coconut milk, bone broth, and seasonings.

  3. Using the immersion blender, puree ingredients together in the pot until smooth.

  4. Turn the heat to high and bring to a boil. Once soup reaches a boil, reduce to a simmer for 10-15 minutes for flavors to set.

  5. Serve, and enjoy!

Food, FeaturedBrooke Rozmenoski