Seasonal butternut squash soup designed to support digestion and rebuild the gut amongst this holiday season, packed with beta-carotene, anti-inflammatory spices, and my nourishing Chicken Bone Broth. A simple, creamy sheet pan soup the whole family will be thankful for this season.

This recipe is easy to make and can be stored in an airtight container for later use. So, whether you're looking for an easy weeknight meal or a cozy dinner on a chilly evening, this sheet pan butternut squash soup recipe is sure to please.

Prep time: 10 min • Cook time: 1 hr • Total Time: 50 • Yield: 6 servings

Ingredients

• 1 large butternut squash, halved and seeded
• 2 carrots, peeled and cut into large chunks
• 1 medium leek, chopped
• 2 roma tomatoes, cut in half
• 1 garlic head, top chopped off
• 2 tablespoons extra virgin olive oil
• 1/2 tsp. turmeric
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. Celtic or Himalayan sea salt
• 1/4 tsp. black pepper
• 1" ginger knob
• 1 tsp. fennel seeds
• 2 tbsp. apple cider vinegar
• 3 cups Dr. Kellyann's Bone Broth

Garnishes: Coconut Cream and pumpkin seeds

Directions

Preheat the oven to 400°F, and line a large baking tray with parchment paper.

Halve the butternut squash, remove seeds, and score flesh to make it easier to scoop after roasting. Place the squash cut-side up in the center of the tray. Peel and chop the carrots and leek, then arrange them on either side of the squash. Slice the Roma tomatoes in half and add them to the sheet as well.

Slice off the top of a garlic bulb and place in the center of the squash.

Drizzle everything with the olive oil and evenly sprinkle the squash with the ground turmeric, cumin, Ceylon cinnamon, cayenne, Icelandic sea salt, and ground black pepper.

Roast for 35-40 minutes, or until the squash is soft.

Once cooled, scoop the squash into a blender with the roasted carrots, leek, Roma tomatoes, and peeled garlic, along with the fresh ginger, fennel seeds, apple cider vinegar, and bone broth. Blend until smooth, adding more bone broth for a thinner consistency if desired.

Serve up this Thanksgiving season by finishing off with a drizzle of coconut cream and a sprinkle of toasted pumpkin seeds!

Beyond the Ingredients: What Are the Health Benefits?

This soup recipe is packed with essential nutrients that your body craves during the colder months. For instance, butternut squash is loaded with vitamin A, potassium, and calcium.

Butternut squash and carrots provide a sweet flavor, as well as pack in vitamin C. This essential nutrient can help support the immune system and maintain optimal vision. 

Additionally, this creamy soup is low in carbohydrates and can be customized with your favorite flavor of bone broth.

What Can You Serve on the Side?

This golden butternut squash soup is a delicious and satisfying meal on its own. Still, if you're looking for a side dish to round out your meal, there are plenty of options. For example, a fresh green salad dressed with olive oil and black pepper would provide a crunchy contrast to this soup's creamy texture.

You could also serve roasted veggies, such as sweet potatoes or red peppers, alongside the soup for an extra dose of vitamins. This soup's creamy texture can also complement the rich and savory taste of steak or roasted chicken, making for a satisfying and well-balanced meal.