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Butternut Squash Vegetable Soup

  • Author: Ingrid DeHart
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


  • 1 medium onion chopped (about 2 cups)
  • 1 cup celery sliced
  • 1/2 teaspoon Celtic sea salt
  • Fresh pepper
  • 6 cups butternut squash, cut into 1” cubes (about 3-pounds) (see notes above on how to cut)
  • 3 garlic cloves, chopped
  • 1 teaspoon grated fresh ginger
  • 1 Tablespoon chopped fresh sage
  • 1/2 Tablespoon minced fresh rosemary
  • 4 cups bone broth or vegetable broth
  • 1 cup carrots sliced
  • 1 1/4 cups cauliflower rice
  • 2 cups chopped baby kale or regular kale, stems removed
  • balsamic vinegar for serving (optional)


  1. Heat the oil in a large pot over medium-low heat. Add onion, celery, salt, and several grinds of fresh pepper. Sauté until onions begin to soften, 5 minutes.
  2. Add the squash and cook for 4 minutes stirring occasionally.
  3. Add the garlic, ginger, sage, and rosemary. Stir and cook 30 seconds to 1 minute, until fragrant.
  4. Add broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is beginning to get tender, 10 minutes. Don’t let the squash get too soft here.
  5. Add carrots and cauliflower rice and simmer until squash is just tender about 4 minutes.
  6. Add kale simmer 3 minutes until kale is cooked.
  7. Taste to adjust salt and pepper.
  8. Serve in bowls with a splash of balsamic vinegar before serving, if desired.
  9. Store soup in an airtight container in the fridge for up to 3 days.


To make things easy buy already cut butternut squash, riced cauliflower and baby kale.

Nutrition information is with bone broth

  • Prep Time: 20 minutes
  • Cook Time: 25
  • Category: Soup
  • Method: Simmer
  • Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

Keywords: butternut squash soup, butternut squash vegetable soup, healthy butternut squash soup, immunity boosting soup