Whole30 Butternut Squash Soup



  • 1 butternut squash
  • 2 large carrots
  • ½ sweet onion
  • 2 tablespoons coconut oil
  • 1/2 teaspoon sea salt
  • 1 inch ginger root
  • ½ inch turmeric root
  • ¼ cup coconut milk (from a can)
  • 2 cups bone broth
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel and dice the butternut squash, carrots and onion. Add to a ceramic baking dish with coconut oil and sea salt and roast in the oven for 45 minutes.
  3. Add roasted veggies into a high speed Vitamix blender with all remaining ingredients; add on the lid and select soup function. The Vitamix will blend soup into a perfectly creamy consistency and the high speed at which it blends will finish cooking the soup.
  4. Serve immediately with a drizzle of coconut milk and basil garnish.
  5. Recipe Tip: You can substitute bone broth for vegetable broth to make this recipe vegan.