RECIPES

Butternut Squash Soup 2.0

Kelly Childs Butternut Squash Soup Recipe

October 6, 2018

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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I love to change up my recipes and re-invent new ways of healing my body and soul (with food). I’ve had this butternut squash recipe as my regular ‘go to’ recipe forever and I wanted to to bring in another to change it up. Not because it isn’t my number one recipe of all time anymore, it is just to have a bit more variety in my life and this new version is very, VERY quick to make.

For this recipe, you put the cut up squash pieces in the soup pot and boil the ingredients together in the veggie stock, as opposed to roasting the squash in the oven.

I love the carrots and potato in this new recipe too as is makes it a smoother soup and a better depth of flavours.

It’s simple. It’s easy.

butternut squash soup recipe

Butternut Squash Soup Recipe 2.0

2 tablespoons olive oil

1 large yellow onion

2 cloves garlic, minced

2 lb organic butternut squash, peeled and cubed

1 large organic potato, peeled and cubed

2 organic carrots, peeled and sliced

1 leek, only the white part, sliced

3 cups organic veggie stock

½ cup canned full fat coconut milk

salt and pepper to taste

sprig of thyme or sage for garnish

  1. Heat oil in large saucepan and fry onion and garlic until soft.
  2. Add butternut squash, potato, carrots, leeks and stock.
  3. Bring to a boil and let soup simmer for 30 minutes.
  4. Pour soup into blender and blend until smooth.
  5. Pour back into saucepan and add coconut milk.
  6. Bring to a gentle boil and simmer for 5 minutes.
  7. Season with salt and pepper.

Serve with olive oil drizzle, and some thyme sprigs or sage leaf.

Happy Fall!

www.kellychilds.com | Kelly Childs

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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  1. Angela says:

    Wow, what an amazing soup! Perfect timing !

  2. Anne G says:

    BEST SOUP EVER! And Yes! EASY!! OMG! Kelly I have been following you for years and you never disappoint me but your ideas of living healthy. thanks for the daily dose of inspiration. xo

  3. Heather says:

    I made this soup yesterday and I am hooked. I am making another batch tomorrow to put in my freezer. Thank you Kelly for sharing this with us.

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I’m Kelly Childs—a lover of life, advocate for holistic wellness, and proud co-founder of Kelly’s Bake Shoppe. For over a decade, I’ve built a life rooted in mindfulness, personal growth, and creating spaces where others can thrive. From opening Canada’s first award-winning plant-based bakery with my daughter Erinn to championing healing through detoxing, mindfulness, and nature, I’m dedicated to inspiring and supporting your journey. Through this platform, I hope to help you nurture your body and mind, embrace your truth, and rediscover the joy of living naturally.

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