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
- 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.
Keywords: roasted butternut squash soup