A super simple recipe for the most delicious and creamy Roasted Butternut Squash Soup while still being dairy-free! It is the perfect bowl of warm & cozy soup that you will be enjoying on all those chilly fall & winter days.
The Best 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 brings 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!
What You Will Need
- butternut squash & acorn squash – these are roasted to perfection making a yummy base for this delicious soup.
- olive or avocado oil – just a splash to help sauté the shallots.
- butter or ghee – everything is better with the rich, creaminess of butter or ghee!
- shallots – great for bringing a nice mild flavor boost.
- full-fat coconut milk – make sure this is fully combined before adding to the pot, we love using this one!
- kosher salt – a pinch for some added seasoning.
- real maple syrup – option to add as much or as little as you want for some added sweetness.
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’t think you can taste it at all! If you prefer to not use coconut milk, you could use an unsweetened almond milk or regular milk but it probably won’t have the same creamy texture.
Does Butternut Squash Need To Be Peeled for Making Soup
No, it doesn’t. You can simply roast the butternut squash and acorn squash with the skin on and then scoop it out once it is fully fork tender. For more information on roasting squash you can checkout our How to Roast Butternut Squash & How To Roast Acorn Squash posts.
How To Make A Simple Roasted Butternut Squash Soup
You can begin by cutting your butternut squash and acorn squash in half, lengthwise, place them on a parchment-lined baking sheet and roast for 50-60 minutes at 400 degrees F.
While the squash cools a bit, you can start sautéing the shallots in a dutch oven on medium-high heat.
Now you can use a large spoon to scoop out all of the meat of the squash and add it to the pot.
And then add the full-fat coconut milk to the pot.
What Is The Best Way To Blend Roasted Butternut Squash Soup
Great question! We find it easiest to grab our favorite immersion blender and blend the soup to a smooth consistency right there in the dutch oven. Keeping dishes to a minimum is always preferred! You could also scoop your soup (possibly in shifts, depending on how big your blender is) into a high powered blender or food processor to blend until smooth.
So, you can choose your preferred method to blend your soup to a smooth consistency and then add the butter, salt, and maple syrup (if you are using all of those). Mix to fully combine.
How Do I Make My Butternut Squash Soup Thicker
If you follow the steps, as is, it should be a fairly thick soup, but if you do prefer a really thick soup you can use less coconut milk or simmer the pot for a bit on the stove top to thicken up. If you find that it is too thick you can add more coconut milk or a bit of almond milk to thin it out.
What To Serve With Butternut Squash Soup
This is such a versatile soup! It is hearty enough that you could enjoy it as the main course and garnished with an extra drizzle of maple syrup or some pepitas for an added crunch. Or you can serve a small bowl with just about anything! Make it a combo with an air fryer grilled cheese or a small fennel salad. This soup has even made an appearance at our Thanksgiving dinner table!
Can I Freeze This Roasted Butternut Squash Soup
Yes! This would be a fantastic recipe to freeze! Simply let the soup cool and then transfer to a freezer-safe container and freeze for up to 3 months. Just move it to the fridge to thaw when you are ready.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Roasted Butternut Squash Soup – a sweet and creamy winter soup that is dairy-free friendly and Paleo-friendly!
- 1 butternut squash, halved lengthwise and seeds removed
- 1–2 acorn squash, halved lengthwise and seeds removed
- 1 tablespoon olive or avocado oil
- 3 tablespoons butter or 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 degrees F.
- Lay butternut squash and acorn squash cut-sides up on parchment-lined baking sheet.
- Rub olive or avocado oil all over the cut-sides 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), add 1 Tablespoon of ghee, and allow to melt on medium heat.
- Add shallots and allow to cook 1-2 minutes.
- Scoop out the flesh of the squash and add the dutch oven along with coconut milk.
- Use an immersion blender to fully combine.
- Add the 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.
- Coconut Milk: don’t for get to fully incorporate your coconut milk before adding – I usually pour mine into a tall, wide-mouth mason jar and use my immersion blender to combine.
- 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.
- Whole30: to keep it Whole30 compliant, simply omit the maple syrup.
- Storage: simply place in an airtight container in the refrigerator for up to 5-7 days.
- Dairy-Free: to make dairy free use vegan butter or olive oil.
- Serving Size: 1 cup
- Calories: 175
- Sugar: 2.7 g
- Sodium: 395.5 mg
- Fat: 16.2 g
- Carbohydrates: 8.7 g
- Protein: 1.3 g
- Cholesterol: 15.3 mg
Keywords: roasted butternut squash soup
Originally published November 18, 2019.