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Simple roasted butternut squash soup.

Butternut Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Oven + Stove Top
  • Cuisine: American


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
  • 12 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)
  • 12 tablespoons shallots, minced
  • 1 can full-fat coconut milk
  • pinch of salt
  • 12 tablespoons real maple syrup


  1. Preheat oven to 400 degrees F.
  2. Lay butternut squash and acorn squash cut-sides up on parchment-lined baking sheet.
  3. Rub olive or avocado oil all over the cut-sides of the squash.
  4. Place in oven and let cook for 50-60 minutes (or until fork tender).
  5. Let squash cool slightly.
  6. Take dutch oven (or other large saucepan), add 1 Tablespoon of ghee, and allow to melt on medium heat.
  7. Add shallots and allow to cook 1-2 minutes.
  8. Scoop out the flesh of the squash and add the dutch oven along with coconut milk.
  9. Use an immersion blender to fully combine.
  10. Add the last two tablespoons of ghee, pinch of salt and maple syrup.
  11. Stir to combine.
  12. 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