Roasted Butternut Squash Soup + Coconut Milk

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Course: Soup

Cuisine: American

Method: Oven, Stove Top

Roasted Butternut Squash Soup - a sweet and creamy winter soup that is dairy-free friendly and Paleo-friendly!

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 (or butter), 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 (option to add everything to a blender and then return to pot).
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. Add splashes of more coconut milk or unsweetened almond milk, as needed, to thin.

Coconut Milk: don't forget 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 plant based butter or olive oil.

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