Butternut Squash Soup Garnished with Cultured Cream


Butternut Squash Soup served with Grain Free Banana Nut Muffins

Butternut squash soup is rich and creamy, and the bone broth makes it nutrient dense as well.  Butternut squash soup is one of my favorite fall meals, it just invites you to light a beeswax candle with dinner, doesn’t it?

Butternut squash soup

Serves 4


  • 1/2 large butternut squash, peeled and cubed
  • 3 tablespoons butter
  • 1 pint chicken stock
  • 1 teaspoon sea salt
  • 1 inch ginger root
  • 2 cloves garlic
  • Filtered water

Filtered water

Cube half a peeled butternut squash.  I used the ‘neck’ for squash fries the day before, and the uneven ‘bulb’ to cut into chunks for soup.

In a medium sized pot, melt butter over medium heat, and add the butternut squash, stirring occasionally for 10 minutes.  Add in chicken stock.  Crush the garlic and thinly dice the ginger, add.  Add salt.  Fill the pot as needed with water, to within one inch of the top.  Cover and cook on medium-low for an hour, until the squash is soft.  Puree using an immersion blender.  Top with cultured cream (mine is raw cream that I cultured using kefir grains)

Served with grain free banana-nut muffins.

Find out more about the benefits of a grain free diet at The GAPS Diet Online Store.

Speaking of fall, Rose of Sharon Acres has Pumpkin Spice All Natural Goat Milk Soap up now for fall. Mmmmm.

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  1. JenniferInMO says

    Sounds fantastic, and our butternut squash is nearly ready to pick but my mother is a vegetarian and won’t eat the chicken stock. I’m not a big fan of veggie stock (but I haven’t experimented with it enough yet). Any other suggestions to substitute the chicken stock while not ruining that yummy recipe?

  2. Sue says

    The soup sounds good, but I’m confused by the method of preparation. The typical method for making a vegetable soup is to add the aromatics (the ginger & garlic) and the salt into the fat first and cook on low until soft. This allows them to release their flavors into the butter, which then distributes the flavors throughout the soup. Then you add the main vegetable and the main liquid, simmer until the veggies are soft, then puree. In this recipe, you aren’t adding the aromatics until you add the main liquid. Is there any specific reason why?

    I can see why you’d want let the squash cook in the butter first. You’ll get some good caramelization on the squash which will be very good in the finished soup. But why not add the garlic and ginger in there at the same time?

    I think that’s the way I would do it. Is there any reason why I shouldn’t?

    • Cara says

      No, no reason at all! I’ll admit that I’m a busy (and somewhat rushed during my meal preparation) mom so I tend to just toss everything together in the pot and let it cook for a while to meld the flavors. In my experience when you add the garlic or other seasonings to the fat, you have to really watch them so they don’t burn- or is there a better way? The big chunks of squash tend to withstand my distractedness, but garlic and ginger don’t seem to be quite so forgiving! Thanks for commenting, though, I love to hear how others do things! :)

  3. Meredith says

    This was delicious! Served it tonight to my four young boys (age 7 and under), and they gobbled it up like candy. The only thing I added was fresh picked thyme that has been hanging to dry for about a week. Oh, and I used pork broth, which sounds weird, but it was really good!

  4. Cynthia C says

    How long will cultured cream (made with raw milk and kefir grains) keep? Thanks! We are not ready to introduce dairy with 2 of my kids and I need to use up my raw milk. I jut started some yogurt with a starter for my other 2 kids, but was wondering if cultured cream would keep longer (is it like sour cream) We just started intro today.


  5. jeanne says

    I found this recipe online a couple hours ago and cooked it right up tonight. It’s delicious, simple and easy. I added a thinly sliced 1/2 yellow onion.


  1. […] Since we almost exclusively eat soaked, soured, and sprouted grain in our home (and have seen serious improvements from it) this is an opportunity to see if going grain-free makes a difference. So starting today, we are going to have two weeks of no grains. That’s right, from October 1st-15th, we will have no wheat, oats, spelt, rice, corn, millet, rye, anything. Not even quinoa, which some would say isn’t really a grain. We already avoid things like cornstarch and corn syrup, and we won’t be cheating with gluten-free processed foods. Just meat, fish, eggs, veggies, fruit. A few pounds of grass-fed beef are thawed, I am getting some wild salmon on Saturday, and I have a free-range chicken in the freezer for next weekend. I’ve stocked up on squash, cauliflower, cabbage, and carrots. We’ll probably need some nuts, and I got some coconut flour for baked goods, and I cooked some mixed beans for my lunches (I can tolerate them fine, but they don’t agree with Jer). My menu plan is full of tasty-looking recipes to try, starting with tonight’s butternut squash soup. […]

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