Roasted Butternut Squash Soup – a sweet and creamy winter soup that is Paleo and Whole30-friendly!
One of my favorite recipes of all-time! I look forward to making this every winter!
Roasted Butternut Squash Soup Recipe
I absolutely love squash of any kind, but I would have to say my favorite it Butternut Squash. It is my go-to (that and spaghetti squash) and this soup is always at the top of my list when the weather turns cool. I love how creamy it gets and that splash or two of maple syrup just bring it to the next level. It is a pretty thick soup, but you can always thin it out with some extra coconut milk or even a little unsweetened almond milk. I love serving it as a side dish, but it is filling enough to really be a main dish as well!
Can you taste the coconut milk?
Nope! I really cannot at all – I feel like it takes on the flavor of the squash and especially if you add in the maple syrup, I don’ think you can taste it at all!
Can I freeze this Roasted Butternut Squash Soup?
Yes! This would be a fantastic recipe to freeze!
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Roasted Butternut Squash Soup – a sweet and creamy winter soup that is dairy-free and Paleo!
- 1 butternut squash, halved lengthwise and seeds removed
- 1–2 acorn squash, halved lengthwise and seeds removed
- 1 Tablespoon avocado oil
- 3 Tablespoons ghee, divided (vegan butter to make dairy-free)
- 1–2 Tablespoons shallots, minced
- 1 can full-fat coconut milk
- pinch of salt
- 1–2 Tablespoons real maple syrup
- Preheat oven to 400.
- Lay butternut squash and acorn squash meat-side up on baking sheet.
- Rub avocado oil all over the meat of the squash.
- Place in oven and let cook for 50-60 minutes (or until fork tender).
- Let squash cool slightly.
- Take dutch oven (or other large saucepan) and add 1 Tablespoon of ghee and allow to melt on medium heat.
- Add shallots and allow to cook 1-2 minutes.
- Scoop out squash and add to saucepan along with coconut milk.
- Use immersion blender to fully combine.
- Add last two tablespoons of ghee, pinch of salt and maple syrup.
- Stir to combine.
- Taste and add additional salt, ghee or maple syrup to taste.
- Don’t for get to fully incorporate your coconut milk – I usually pour mine into a tall, wide-mouth mason jar and use my immersion blender to combine.
- To make Whole30 compliant simply omit the maple syrup.
- Coconut milk substitute: I haven’t found anything that substitutes the thickness of coconut milk, but you could certainly use unsweetened almond milk, but it won’t have quite the same texture or creaminess.
- Store in airtight container in the refrigerator for up to 5-7 days.
- Dairy-Free – to make dairy free use vegan butter or olive oil
Keywords: roasted butternut squash soup