Butternut Squash Soup


Download my free 1-week antiinflammatory meal plan and get 5 days of breakfast, lunch, dinner, snacks, and healthy treats, plus a one-shop organized grocery list.

All recipes are GF, DF & refined sugar free, but mostly delicious!


As an Olympian I know food has the power fuel your adventures.

Being cert. in holistic nutrition I know how to design food to nourish you. 

As a trained chef I know how to make recipes taste good + satisfy you. 

Having a chronic illness, I know food is the foundation of your health journey. 

Crave worthy recipes that just happen to be damn good for you. 

Hi! Im arianne 

Today’s recipe is a creamy and comforting Butternut Squash Soup that happens to be gluten-free, vegan, and dairy-free. This soup holds a special place in my heart because It was the only thing I wanted to eat when I was in the hospital recovering from spinal surgery. It was so nourishing, and I could literally feel it replenishing my body with every spoonful. Since then, it has become a staple in my kitchen on cold and cozy days, and I love sharing it with others who are looking for a warm, comforting meal that’s packed with nutrients.

Watch the Video

Butternut Squash Soup (Gf, V, Df)

Recipe by Arianne JonesCourse: Dinner, LunchCuisine: Gluten Free, Vegan, Dairy Free


Prep time


Cooking time



Gluten Free, Vegan, Dairy Free, Nourishing, Damn Delicious.
If extra leftovers, freeze it for future you. Freezes excellent.


  • 2 butternut squashes

  • 1 yellow onion

  • 2 heads of garlic

  • Salt & pepper, to taste

  • 1/4 – 1/2 tsp red chili flakes

  • 2 Tablespoons miso paste, to taste

  • 1 inch piece of ginger, peeled

  • 4-7 cups bone broth/stock of choice

  • 1/2 – 1 can coconut milk

  • Optional toppings: drizzle of coconut milk, pumpkin seeds, hemp seeds, roasted chickpeas.


  • Pre heat the oven to 400
    Line a sheet tray with parchment paper.
    Cut two butternut squashes in half, take out the seeds, and brush them with olive oil and salt and pepper. Put face down on the tray.
  • Peel the yellow onion, quarter it, coat in olive oil & salt and pepper and toss on the tray.
    Chop the top off your garlic heads, drizzle a little olive oil inside and wrap in tinfoil. Add them to the tray.
  • Roast it till the squash is soft and the garlic is roasted. About 30-40 mins.

    Scoop out the squash into the pot. Add the onion. Squeeze out the roasted garlic into the pot. Add half a can of coconut milk, salt & pepper, miso paste, ginger and enough stock to blend. Either blend with an immersion blender or blend it all in a blender.
  • Add more stock until desired consistency. Add more miso for saltiness Add more salt, pepper and red chili flakes to taste. Don’t over think anything. Enjoy.

Tag me on IG @ariannejones or @jonesin.for.wellness on Tik Tok when you make it. Enjoy!

Comments +

Leave a Reply

Your email address will not be published. Required fields are marked *

Feel Good


follow along



meal plan

Tik tok