Immune Boosting Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 48 oz or 6 servings
  • 1 tablespoon of ghee or coconut oil
  • 3 large butternut squash, peeled, seeded and cubed
  • 4 cups bone broth or vegetable broth
  • 1 large yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons fresh ginger, chopped
  • 3 tablespoons fresh turmeric, roughly chopped
  • 2 5.4 oz cans unsweetened coconut cream
  • 1 tablespoon ground cinnamon
  • 2 pinches Himalayan Sea Salt
  • 2 pinches fresh ground black pepper
  1. Stovetop
  2. Heat the ghee in a large pot over medium heat. Once the bottom of the pot is coated add in garlic and onion. Sauté until soft, about 4 minutes. Add in butternut squash, bone broth, ginger, and stir ingredients. Add in salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for approximately 20 minutes (or until squash is tender) , checking and stirring every 5 minutes.
  3. Pour ingredients from stovetop and turmeric into blender and blend until smooth. Return to stovetop and stir in coconut cream.
  4. Instapot
  5. Turn Instapot to sauté setting and add in ghee.. Once bottom is coated add in onion and garlic and stir until soft, about 3 minutes. Change setting to Soup and add in butternut squash, ginger, bone broth and salt and pepper. Cover and set for 5 minutes. Manually release the pressure and remove the lid.
  6. Pour the ingredients and fresh turmeric into blender. Once blended add everything back to Instapot and add in coconut cream.
Kitchen Tools I recommend:
For the Pressure Cooker I have an Instapot (8 Quart). We get so much use out of it. For the Blender I have the Vitamix and LOVE it. For the pot, when cooking on the stove, I use Le Creuset Signature Cast-Iron Round Dutch Oven 9 quart.

Pro Tip for Cutting the butternut squash. Cut the bottom of the butternut squash just above the bulb. Then lay flat and use a knife to peel the outer layer off. Then chop. Clean out the seeds from the bulbs and add some cinnamon, nutmeg and ghee and roast those off for another side idea.

Pressure Cooker Note: It takes the pressure cooker about 15-20 minutes to get to the right pressure at which point your time of 5 minutes will start cooking. I use this time to prep other food items for the week

I am recommending certain products here because I use them and love them. I am not an affiliate of any of the brands or products I recommend.
Nutrition Information
Serving size: 6 80z bowls
Recipe by Dr. Samantha Hiotakis at