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Article: Butternut Squash Soup With Beef Broth

Butternut Squash Soup With Beef Broth

Butternut Squash Soup With Beef Broth

Butternut Squash Soup Recipe

Easy Bone Broth Butternut Squash Soup Recipe

Best recipe ever and it only takes one hour from start to finish! Butternut squash soup literally warms your body from the inside out. I'm not sure about you, but the never ending rain in Vancouver necessitates warm soups on the regular.

The bone broth adds a new layer of flavour to the standard fare. Not to mention it instantly transforms the soup into a nutrient dense powerhouse deliciousness. It'll fill you up and warm your soul. 

You start with a whole squash, or pre-cut to make things even faster! From there you just start throwing things into a pot, simmer, purée, then profit. So easy!

The soup has a naturally subtle sweet flavour thanks to the butternut squash. But it’s also packed full of hydrating electrolytes from the natural salts found in squash to the highly bioavailable forms of potassium, calcium and magnesium from the bone broth. Oh my!

There's tons of fibre, protein and collagen... oh yes the collagen! 

The secret is, wait for it… the bone broth! It gives this butternut squash soup some serious gusto while transforming it to a rejuvenating elixir! This butternut squash soup recipe tastes delicious with a gentle umami-like flavour from the bone broth that will send your tastebuds to flavourtown.

Bone Broth Butternut Squash Soup Recipe


  • One fresh squash cut in 1 inch chunks or 2.5 pounds pre-cut butternut squash
  • 1 medium yellow onion, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 2 tbsp of ginger, minced, shredded or finely chopped
  • 3 cups of chicken bone broth or beef
  • 1 cup water (or enough to submerge vegetables in pot)
  • 1 tsp salt
  • Cracked pepper to taste
  • Pinch of nutmeg or cinnamon
  • Fresh thyme sprigs, for garnish (optional)


1. Combine all of the ingredients except your garnish and nutmeg / cinnamon in a large soup pot or slow cooker. Add just enough water to submerge vegetables. 

2. Bring to a boil uncovered, then cover and simmer on low for 30 minutes or until all vegetables are tender to touch with a fork. If you are using a slow cooker, place all ingredients except garnish in your slow cooker. Cook on LOW for 8 hours.

3. Allow to cool slightly, then transfer all the vegetables in your pot to your blender or insert hand-held immersion blender to purée the vegetables until smooth. Keep the liquid in your pot.

You may have to blend in batches if everything does not fit. Alternatively, you can also cool the soup, then purée in batches to freeze for later use.

4. Return purée to your pot on low heat and mix in more bone broth to reach your desired consistency. Season with salt, pepper to taste. 

5. Ladle the soup into bowls and garnish with fresh chopped thyme or fresh basil! Sprinkle a dash of cinnamon or nutmeg on top and you are good to go!

6. Enjoy mindfully -- preferably in the company of friends and family. And certainly not in front of the television or computer.

Nutritional Information

  • Per serving (6 servings)
  • Calories:132
  • Fat:2g
  • Saturated fat:1g
  • Carbohydrates:24g
  • Sugar:3g
  • Fiber:5g
  • Protein:4.5g
  • Sodium: 400mg  (14% Daily intake for Canada)
  • Potassium: 550mg
  • Calcium: 82mg

Have you tried this recipe? How did it go. Leave a comment and let me know. 


Hi Tracey,

750ml works out to 3 cups of bone broth.


Connor at Bluebird Provisions

I am confused by the 759ml of bone broth. How do I convert that to Tbs and/or cups?


Hi Lynette,

Here are a few for the summer that you might be interested in. There are some keto ones in there but I will work on more recipes for you!


Connor at Bluebird Provisions

I’d love to see more low carb/ketp recipes with this bone broth diet.


Hi Harold, glad your kids are enjoying the bone broth recipe!

Connor at Bluebird Provisions

These meatballs are so good. My family loves them…kids included. They’ve become my “go to” turkey meatball recipe. I’ve made them quite a few times and finally decided I should say thank you for a good recipe. Thank you 🙂

Harold Burton

I really appreciate your honestly you have revealed your process of discovery, and the love and joy you are putting into the creation and production of this product. I had it for the first time this morning, and it was delicious. I got to your product as I sifted through every chicken stock on the shelf and in the freezer (your’s was the last one I picked up and by then I was getting grumpy that I wouldn’t find a pure broth)>. I was dleighted to find your’s and to then subsequently taste it and have my taste buds blown away! Thank-you, thank-you, thank-you! Cheers Right on Ruth

Right on Ruth

Thanks for reading and taking the time to comment Linda! I think it’s our duty to keep educating and helping anyone who will listen. Bone broth happens to be a convenient and delicious way to do so!



Connor!!! Loved, loved reading your story. This part really got me to my soul because I too am a bone broth enthusiast due to my own personal journey to health. This one: Devoting significant time and energy into self-experimentation allows one to personally see what works for you instead of relying on the dogma of others.
WOW – when you’ve lived through the gut wrenching pain ya tend to get this statement on a deeper level!
So, how did I find you? You liked my Instagram post on the bone broth I made at home last weekend.
I don’t even know you, but I am so proud of you for opening your heart and soul to help other people heal. I am blown away at you! Funny how deeper we start to live and pay attention to time and our purpose after finding ourselves in what feels like Hell on Earth.
Keep it up! The world needs you to produce this broth for them!


Linda Devey

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