Butternut Squash Soup


  • 4 tablespoons ghee, divided (click here for an easy homemade recipe)
  • 4 shallots, chopped
  • 1 large butternut squash, peeled and cut into large bite-size pieces
  • 1/2 teaspoon Celtic sea salt plus more for seasoning
  • 1 teaspoon dried thyme
  • 6 cups chicken stock (homemade preferred)
  • 1/2 cup coconut milk


  1. Preheat oven to 400ºF and adjust rack to middle position. Place 2 tablespoons ghee in a large pot over medium heat. Add shallots and stir. Reduce heat to low, cover pot with a lid and cook for 20 minutes.
  2. Toss butternut squash with remaining 2 tablespoons melted ghee and spread evenly on a large baking dish. Season with sea salt. Roast for 15 minutes. Using a spatula, flip the butternut pieces and then roast for an additional 15 minutes, or until the squash is golden brown on the outside and soft on the inside.
  3. Stir dried thyme into shallot mixture until fragrant, about 30 seconds. Pour in stock and add butternut squash. Bring to a simmer and cook for 15 minutes. Using a hand-immersion blender, blend soup until smooth (or you can spoon the soup into a blender and blend until smooth). Stir in coconut milk and season with sea salt. Serve.