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Butternut Squash Soup


Butternut Squash Soup

Servings 6
Author Culinary Team


  • 1 medium butternut squash peeled and cubed
  • 1 tbsp grass-fed ghee
  • 3 large carrots peeled and diced
  • 1 whole honeycrisp apple peeled and diced
  • 2 cups chicken stock
  • 2 cups water can add more
  • 3/4 can pumpkin puree
  • 1 can coconut cream
  • 1 tbsp cinnamon
  • 2 tsp chili powder
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic salt
  • 1/4 cup pumpkin seeds


  1. Peel, cube and dice butternut squash, carrots, and honeycrisp apple.

  2. In a stock pot add ghee over medium heat. Once ghee has melted add squash, carrots, and apple. Occasionally stir until all ingredients for 7-8 minutes. Add water and chicken stock. Bring ingredients back up to boil. 

  3. Transfer ingredients to blender or use immersion blender to puree. Return back to stove on low heat.

  4. Once pureed, add pumpkin puree, coconut cream, and spices. Let simmer for 30 minutes. Stir every 5-10. 

  5. In a separate pan toast pumpkin seeds over medium heat

  6. Serve warm and add seeds. 

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