// Grilled cheese and Butternut squash soup//

// Grilled cheese and Butternut squash soup//

This soup is one of my favorite clean eating recipes.  


  • 1 butternut squash peeled and cubed. 
  • 1 sweet potato cubed 
  • 1 sweet onion cut into chunks 
  • 1 c carrots 
  • 6 cloves garlic 
  • 1 carton low sodium chicken stock(I buy organic because it is similar in price to non organic) 
  • Water


  • Sea salt
  • Pumpkin seeds
  • 1 TBS Coconut cream (the cream inside canned coconut milk) 


Add all veggies to a pot or crockpot. Cover with chicken stock.  Add water until there is enough liquid to boil (you can add more salt if the lower sodium isn’t your thing!).

  • Boil on medium for 35 minutes or until veggies are soft. 
  • Blend in a blender until smooth. 
  • Add sea salt, coconut cream, and pumpkin seeds. 
  • Dip grilled cheese(2 slices wheat bread and one slice mozzarella cheese)  in soup and enjoy! 

This doesn’t have a ton of flavor due to the low sodium broth.  I like to add sea salt to the top so it doesn’t need a ton.  If you stir in the salt the flavor will be lost.  You can try adding different spices and using this as a base. 

Hope you like it!




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