Butternut Squash Soup with Vital Proteins

With butternut squash being in season, I kept seeing it on sale at the grocery store and in yummy recipes on Instagram. I had to try it! With the sniffles and a hacking cough, I was craving a fall soup. I asked for my friends’ soup recipes, but I knew I wanted to keep it more simple.

I’m glad I did because butternut squash is a real bitch to cut up!!! It took me like an hour to cut it all with my biggest knife (okay, it was pretty dull). 48 hours later as I write this, my fingertip is still numb. Should I be worried? I haven’t even bothered searching WebMD for my death wish.

While I do recommend loving yourself and purchasing cubed butternut squash, it was a really good recipe and otherwise simple. I topped with sunflower seeds, and I also ate some homemade cornbread with it. This batch should last me a couple weeks, and it’s one that I could easily recreate off the top of my head. Maybe bring it as your Thanksgiving or Friendsgiving dish!

1 butternut squash
1 yellow onion
3 garlic cloves
2 scoops Vital Proteins Bone Broth (omit if vegetarian)
Seasonings of your choice
Olive oil


  1. Preheat your oven at 375 (or do it right before you put it in, no one will know). Cut your butternut squash in a way that doesn’t make you lose your mind. Cubed or random shapes, git ‘r’ done and know that it’ll all be blended anyway. Dice the onion and cloves, and place all on a baking pan covered with aluminum foil. Toss on some olive oil and pop it in the oven for 40 minutes with enough time for your favorite TV episode.
  2. Remove from the oven and let cool for at least 10 minutes. Maybe do a quick yoga flow, call your mom, or read a chapter in your book. Wait as long as you can touch the squash without burning yourself (if we’re keepin’ it real).
  3. Fill a large pan with a couple cups of water and some Vital Proteins Bone Broth, placing on medium/low heat.
  4. You’re going to blend it, so take it slowly in small batches that your blender or food processor can handle. Add a little bit of water to your blender, and after blending, scoop into that large pan of water. The blender can smell fear, so don’t be in a rush. It’ll get there!
  5. After all the veggies are mixed with the water, keep cooking for about 20 minutes, stirring often. Add all of your favorite seasonings! I used Trader Joe’s everyday seasoning and some chili powder.
  6. Garnish with desired seeds/nuts/crackers and enjoy!


++ Mary K

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