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  • Sara Carr Fitness

Butternut Squash Soup


2.5 lbs butternut squash, cubed

12 oz Sara's bone broth

1 tsp salt (I use Redmond Real Salt- if using a different brand start with 1/2 tsp and adjust as needed)

3 oz heavy cream (I freeze cream in ice cube trays)


  1. Steam squash for about 15 minutes or until fork tender

2. Add cream and bone broth and blend with an immersion blender until smooth (can also use a blender or food processor

3. Add salt and simmer on low for 30 minutes, stirring regularly. Taste and add more salt if needed. Refrigerate for up to 5 days or freeze for up to 3 months

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