Garlic and Butternut Squash Soup

Garlic and Butternut Squash Soup

Who doesn’t dream about a warm garlic-infused butternut squash soup on a cool day?

I mean, it’s rich, tasty, and packed with immune-boosting AND fertility-friendly ingredients.

This Garlic and Butternut Squash Soup is rich in antioxidants and omega 3 fatty acids – key factors that support egg quality…especially ecially for women over the age of 35.

There are many variables that play a role in egg quality – insulin and antioxidant status, nutritional intake, body composition, and stress are just a few of them. For help supporting your egg quality, click below ⬇️

Egg Quality Support

Garlic and Butternnut Squash Soup

Garlic Butternut Squash Soup

Servings: 6 servings


  • 1 whole butternut squash cubed
  • 3 whole garlic cloves
  • 4 cups vegetable or chicken stock
  • 1 large sweet onion
  • 1 tbsp olive oil
  • 3 stocks celery roughly chopped
  • 1/4 tsp cumin
  • sea salt and pepper to taste


  • Peel, remove seeds, and cube squash. Add to a large cooking pot along with chopped onion, celery, and olive oil.
  • Sweat down and let the onions and squash caramelize for 10-15 minutes. This will add lots of flavour!
  • Once lightly browned, add the garlic and let cook for another few minutes.
  • Add in stock, cumin and sea salt, and pepper, and bring to a low simmer until squash is fork-tender.
  • Lastly, using a hand blender, simple puree ingredients until you reach the desired texture.
  • Enjoy!

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