Nothing quite warms the soul like a bowl of good, hot Whole30 paleo roasted butternut squash soup.
One of my all time favorites, especially this time of year, is Whole30 paleo roasted butternut squash soup.
One of my all time favorites, especially this time of year, is Whole30 paleo roasted butternut squash soup.The thick, silky smooth texture is delicate on the tongue while the hearty flavors of Whole30 paleo roasted butternut squash and coconut milk give a big, robust flavor that leaves you feeling satisfied.
Is it just me or is Whole30 tougher during the winter months? I like to grill in the summer and prefer to eat lighter sticking to mostly veggies and fruits. However, in the winter I want all of my comfort foods. That is where this soup comes in handy. It truly does warm the belly and fill you up in a comforting way.
This soup is pretty simple to make because the oven does all the work. That is a reason alone to grab my attention with a recipe. I love quick and simple dinners that don’t require a bunch of work on my part.Simply put that butternut squash in to bake and see the flavors come alive as it is roasted.
Since doing Whole30 now twice, I consider this a go-to comfort food recipe. I love that you can make it as thick or thin as you want by adding broth. Just make sure it is also Whole30 compliant. I also think that adding some crumbled sausage, bacon or chicken really takes this soup to the next level. My hubby only likes dinners with protein so that’s how I’d serve it to him.
Top this creamy soup off with fresh pepitas or roasted pumpkin seeds. If you aren’t on Whole30, you could also serve it with some gluten-free crackers and you are set. Happy fall y’all!
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!
Whole30 Paleo Roasted Butternut Squash Soup {Dairy-Free}
Ingredients
- 1 small butternut squash
- 1 can organic coconut milk
- 4 T extra-virgin cold-pressed coconut oil
- 1 tsp. Real Salt
- 1 tsp. Real Onion Salt
- dash of black pepper
- 1/4 tsp. nutmeg
- Garnish: roasted pumpkin seeds
Instructions
- Preheat oven to 400°.
- Peel and cube (1" or so) the butternut squash. Place on baking tray and toss in 2 T coconut oil, 1/2 tsp. Real Onion Salt and 1/2 tsp. Real Salt.
- Bake at 400° for 25-30 minutes or until tender.
- Place roasted butternut squash and all remaining ingredients in a blender and blend until smooth and creamy. Add hot water as needed to thin it out to your desired texture. Salt and pepper to taste.
- Top with pumpkin seeds. *If you like it thinner, add some Whole30 compliant broth.
Nutrition
Here are some more delicious soup recipes…
How many servings does this recipe make?
2 large bowls or 4 small bowls
Chandice, this looks delicious! I love butternut squash soup! I especially love the pumpkin seeds on the top. Great way to add a little crunch!
This looks so yummy and easy! I will have to add it to our soup rotation 🙂
Thanks Amanda! 🙂