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Roasted Butternut Squash Soup

  • Author: Erin
  • 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 and Paleo!


  • 1 butternut squash, halved lengthwise and seeds removed
  • 12 acorn squash, halved lengthwise and seeds removed
  • 1 Tablespoon avocado oil
  • 3 Tablespoons 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.
  2. Lay butternut squash and acorn squash meat-side up on baking sheet.
  3. Rub avocado oil all over the meat 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) and 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 squash and add to saucepan along with coconut milk.
  9. Use immersion blender to fully combine.
  10. Add 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.


  • 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