• Roasted Butternut Squash Soup Recipe

    Roasted Butternut Squash Soup is one of my favorite soup recipes, and it’s brimming with delicious fall flavor.

    Roasted Butternut Squash Soup | StupidEasyPaleo.com

    Soup is one of my favorite meals for the cooler days of the fall season, and butternut is one of my go-to varieties.

    As a kid, we’d eat butternut squash boiled and mashed – not my favorite preparation…sorry mom! – with butter and maple syrup added. But roasted butternut squash has it’s own scrumptious caramelized flavor.

     
    Roasting the squash in this preparation intensifies the flavors and natural sugars; the caramelized edges get so yummy and brown that I want to start eating it the minute it comes out of the oven!

    Don’t be fooled by the short ingredients list. I packed in plenty of flavor by adding homemade chicken broth and roasted carrots plus sage and nutmeg, two classic autumn spices.

    Read how to make homemade bone broth with my tutorials: stovetop/slow cooker and Instant Pot.

    Roasted Butternut Squash Soup | StupidEasyPaleo.com

    The butternut squash is rich in Vitamins A and C plus potassium. Just 100 grams of this autumn squash has over 200% of your daily value of Vitamin A.

    Full-fat coconut milk adds a richness to the Roasted Butternut Squash Soup, plus a boost of healthy fats.

    If you can’t do coconut milk for some reason, substitute with any non-dairy milk of your choice. I think cashew milk would be delicious in this.

    If you notice the photo of this Roasted Butternut Squash Soup, you’ll see that I garnished it simply with some roasted squash seeds and a swirl of coconut milk.

    Just save some of the seeds from inside the squash and toss them back in the oven on the baking sheet you used to roast the squash and carrots. Ten minutes is about all you’ll need.

    When all the veggies are nice and roasted, I let them cool just a bit, then blend everything together in the Vitamix. (Click here to see the model I have. After 6 years, it’s still going strong with daily use.)

    You could also use another high-powered blender or combine all the ingredients in a large pot and use an immersion blender.

    This Roasted Butternut Squash Soup is one of my favorites to make-ahead and then freeze. Stored properly, it’ll last for up to 6 months in the freezer.

    If you recognize this recipe title, it’s because it’s a Stupid Easy Paleo original from September 2011. Here’s a comparison of the photos:

    Roasted Butternut Squash Soup | StupidEasyPaleo.com

    Roasted Butternut Squash Soup Recipe

    Preparation 20 mins 2017-03-29T00:20:00+00:00
    Cook Time 45 mins 2017-03-29T00:45:00+00:00
    Serves 4     adjust servings

    Ingredients

    • 1 tbsp ghee, olive oil, or fat of choice
    • 1 large butternut squash, peeled and diced
    • 3 carrots, diced
    • 1/2 medium onion, roughly chopped
    • 2 to 3 cups chicken broth (no salt if possible)
    • 1/2 cup full-fat coconut milk, optional
    • 1/2 tbsp cinnamon
    • 1/8 tsp ground sage
    • 1/8 tsp nutmeg
    • Sea salt and pepper, to taste

    Instructions

    1. Pre-heat the oven to 375F. Line a baking sheet with aluminum foil or parchment paper.
    2. Put squash, carrots, and onion onto baking sheet. Drizzle with the oil and sprinkle with sea salt. Roast for about 30-45 minutes on until soft and caramelized. (This baking time depends on your oven). You may need to take the onion and carrot out first, then allow the squash to keep cooking.)
    3. Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro, you may have to do multiple smaller batches.
    4. Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg and a little cracked pepper into the blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.

    by

    Roasted Butternut Squash Soup | StupidEasyPaleo.com
    Roasted Butternut Squash Soup Recipe
    Author: Steph Gaudreau – Stupid Easy Paleo
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • 1 tbsp ghee, olive oil, or fat of choice
    • 1 large butternut squash, peeled and diced
    • 3 carrots, diced
    • 1/2 medium onion, roughly chopped
    • 2 to 3 cups chicken broth (no salt if possible)
    • 1/2 cup full-fat [url href=”http://amzn.to/1bJ1vv0″ target=”_blank”]coconut milk[/url], optional
    • 1/2 tbsp [url href=”http://amzn.to/1ifSt6k” target=”_blank”]cinnamon[/url]
    • 1/8 tsp ground sage
    • 1/8 tsp nutmeg
    • Sea salt and pepper, to taste
    Instructions
    1. Pre-heat the oven to 375F. Line a baking sheet with aluminum foil or parchment paper.
    2. Put squash, carrots, and onion onto baking sheet. Drizzle with the oil and sprinkle with sea salt. Roast for about 30-45 minutes on until soft and caramelized. (This baking time depends on your oven). You may need to take the onion and carrot out first, then allow the squash to keep cooking.)
    3. Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro, you may have to do multiple smaller batches.
    4. Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg and a little cracked pepper into the blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.
    Notes
    You can freeze this soup for up to 6 months.

    Pin this Roasted Butternut Squash Soup Recipe for later!

    Roasted Butternut Squash Soup | StupidEasyPaleo.com

    P.S. Want more easy (fast!) paleo recipes? Snag a copy of my Performance Paleo Cookbook!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    45 thoughts on “Roasted Butternut Squash Soup Recipe

    1. this is the best and easiest butternut squash soup i’ve ever made. So so good! I whipped it up in my vitamix in no time. I didn’t put the carrots in just used the squash. Next time i think i will put an apple in it. So delicious!

    2. I made this recipe tonight though I subbed buttercup for butternut squash and it was pretty good!! I would definitely recommend giving it a shot!!

    3. This looks fantastic, and your recipes have always been excellent so I can’t wait to try this.
      My contribution to Thangsgiving is an appetizer so I’ve decided your soup is it.
      Question, do you prefer this soup served warm or room temp?

        1. Yes thanks Steph. In the crockpot on warm it will go. I tested it tonight and as I expected, so good! My guess is tomorrow it will be even better.

    4. Made this and it was not good! It tastes literally like pumpkin pie flavored baby food, not in a good way either. I eat practically anything and this was hard to eat just a small bowl full. However, it was a great addition to chicken, almost like a gravy of sorts.

      1. Did you use pumpkin? You said it tastes like pumpkin pie flavored baby food. The recipe calls for squash.

        First rule of recipes…can’t please everyone! It’s gotten a lot of positive feedback. Sorry you didn’t have the same experience.

    5. Instead of the coconut milk, would a small slice of goat cheese in each bowl still make it paleo but give it another layer of flavor and creaminess?

      1. Hi Trish! Goat cheese would make it primal. If you can do goat cheese, I think that would be a nice compliment to the butternut and give some balance to the sweetness!

    6. Hello! I’m looking forward to trying this recipe tonight…I just got my Vitamix yesterday!! 🙂 My question is…I don’t have coconut milk. I’ve never used it. Can I substitute heavy cream for it? Or chicken broth maybe? Thanks for the advice.

    7. The instructions call for drizzling the oil, but I don’t see oil in the recipe ingredient list. Olive oil? Coconut oil? How much? Thank you!

      1. Hey there…I updated the recipe for you 🙂 This is an extremely old recipe and when we transferred it over to the new recipe system, the oil must have been left off.

    8. Just spent like 1/2 hr chopping the squash carrots and onions into small cubes to scroll down and see a picture of a half cut squash, onion and full carrots. Would of been so much easier lol. Can’t wait to try this☺

    9. Amazing! Serving it as first course for family Sunday dinner tomorrow so I made a double batch tonight. I bet the flavors will continue to meld overnight. Yum!

    10. Hi I really want to try this!! Do you have any idea how I can do it all in the crockpot instead of the oven? Thanks!!

      1. I don’t have a lot of experience with making soup in the crock pot so it would just be a guess…maybe 3 hours on low? I would still roast the veggies first. Try it out and let us know what happens.

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