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