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The Perfect Butternut Squash Soup Recipe

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This delicious Butternut Squash Soup recipe is so much tastier AND healthier than any pre-made version you’d find at the store. Fresh is always best! I’m so excited for you to try this one out.

best butternut squash soup recipe

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I’m so excited because it’s officially SOUP SEASON!!! I want to share one of my favorites to make during the autumn season— Roasted Butternut Squash Soup with Kale Chips.

Soup is so nourishing this time of year. As the air gets a little chill in the air, I always find myself craving something warm and comforting. Sometimes on particularly cold days, I like to curl up on the couch under a blanket with a warm bowl of something scrumptious. So cozy! 

I absolutely love creamy soups and the butternut squash in this recipe provides the perfect creamy texture without the dairy 🙌🏼  

health benefits of butternut squash soup

This recipe is not only delicious and creamy, but also SUPER healing.

  1. The butternut squash and apple are fantastic sources of fiber. 

Fiber feeds your good gut bacteria! Your body is unable to digest fiber, but the enzymes in your gut bacteria can! 

  1. The extra virgin olive oil is a wonderful healthy fat. 

Healthy fats promote healthier gut bacteria, lower inflammation levels, and actually increase weight loss. 

  1. The cinnamon and ginger are super anti-inflammatory. 

Ginger increases saliva production, which improves the stomach’s ability to digest and absorb nutrients. Cinnamon reduces blood sugar by slowing the breakdown of carbs. They’re both antiviral, antibacterial, and antifungal. 

  1. The kale chips on the side provide an extra punch of nutrients.

Kale is truly a superfood. It’s actually one of the most nutrient dense veggies out there packed with vitamins A, K, C, B6, manganese, calcium, potassium, and magnesium. 

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Roasted Butternut Squash Soup with Kale Chips

  • Author: Nikki Yelton
  • Total Time: 1 hr 30 min
  • Yield: 4 servinfs 1x


This delicious Butternut Squash Soup recipe is so much tastier AND healthier than any pre-made version you’d find at the store.


  • 4 cups Butternut Squash
  • 1 tsp Cinnamon (plus extra for garnish)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • 2 Apple (peeled, cored and sliced)
  • 1 Sweet Onion (diced)
  • 1 tbsp Ginger (grated)
  • 4 cups Vegetable Broth
  • 2 tsp Sea Salt (divided)


  1. Preheat the oven to 420ºF (216ºC). Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the flesh side up. Sprinkle with cinnamon and bake in the oven for 45 minutes or until tender.
  2. Remove the squash from the oven and let cool. Use a spoon to scoop out the flesh and set aside. Discard the skin.
  3. Place a large pot over medium heat and add half of the olive oil. Add the apples, onion, and ginger and saute for about 5 minutes or until soft.
  4. Add the vegetable broth, cooked squash, and half of the sea salt. Reduce heat to a simmer. Let simmer while you prepare the kale chips.
  5. Set the oven to 350ºF (177ºC) and line a baking sheet with parchment paper. Place your kale in a large bowl and massage it with your remaining olive oil and sea salt. Transfer kale leaves to the baking sheet in a single layer. Don’t overcrowd. Place in the oven and bake for 10 to 15 minutes. Remove from the oven when crisp and let cool.
  6. Using a blender or immersion blender, puree the soup until smooth. Divide soup between bowls and garnish with a sprinkle of cinnamon. Serve with kale chips for dipping. Enjoy!


Leftovers: Refrigerate for up to four days. Freeze for up to three months.

More protein: Blend in a 1 can of cooked red lentils or top with some shredded chicken breast

This recipe is so much tastier AND healthier than any premade butternut squash soup. Fresh is always best! 

You might have also noticed how the ingredients of apple, cinnamon, and ginger truly reflect the season we’re in. This soup encapsulates the spices of fall with anti-inflammatory benefits. 

Cheers to a bowlful of healing! 

And BONUS if you’re anything like me, you’re probably looking for something sweet after you eat. I’ve got you covered. Give my Dark Chocolate Almond Butter Cups a try! They’ll definitely satisfy your sweet tooth!

butternut squash soup recipe

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"When it comes to balancing our body, healing the gut, reversing autoimmunity, and achieving optimal health—we are a lot like a car that won’t run right. In order to fix the problem once and for all instead of relying on jumper cables, we must get underneath the hood, run the diagnostics, and replace the battery so that it runs good as new."

-Nikki Yelton, RD

a note from nikki:

If you are ready to stop wasting precious time, get off the never-ending hamster wheel, and finally surrender trying to figure things out on your own—this is your moment. 

You don’t have to settle for just getting by and hoping tomorrow is a better day. We both know you are a woman who deserves better and are made for so. much. more.

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