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Kid Friendly Butternut Squash Soup

Celebrate fall flavor with kid friendly butternut squash soup! This creamy and nutritious soup is gently spiced and perfectly smooth to appeal to your picky eaters.
Course Soup
Cuisine American
Keyword butternut squash, fall foods, kid friendly
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 236kcal


  • 2 pound butternut squash
  • 1 tablespoon coconut oil
  • 1 medium onion, sweet
  • 1 cup chopped carrot
  • 3 1/2 cup vegetable broth
  • 1 cup coconut milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon sage, ground
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Toppings (Optional)

  • 1/4 cup Parmesan cheese
  • 2 tablespoons cream
  • 2 tablespoons fresh parsley


  • Soften, peel, and chop butternut squash: use a small knife to poke holes in the squash every few inches, then place on a microwave safe dish and microwave for 5 minutes. Once the skin has softened a bit, use a peeler to easily remove skin and discard. Cut squash in half, remove seeds, then chop squash meat into 1-inch cubes.
  • Chop onion; peel and chop carrots.
  • In a large pot, saute onion and carrots in coconut oil or butter for five minutes over medium-high heat, then add squash and saute for another minute. Add in broth and allow to simmer for 15 minutes, or until squash and carrots are softened.
  • Working in batches, blend the mixture in a blender, or use an immersion blender. Return to pot and add spices, salt and pepper, and coconut milk. Bring to a boil and then remove from heat.
  • Serve with plenty of parmesan and crusty bread.


Calories: 236kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 7mg | Sodium: 668mg | Fiber: 4g | Sugar: 8g