Whole30 Butternut Squash Soup

A bowl of warm Whole30 butternut squash soup sure warms the soul and fills the belly. Plus, it only takes 30 minutes!

Whole30 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.

Can you eat butternut squash soup on Whole30?

Yes definitely! 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.

How do you thicken butternut squash soup?

With this recipe, there is actually no need to thicken it with added starch. Since doing Whole30 now twice, I consider this a go-to comfort food recipe. I love that you can make it as thin as you want by adding a bit of broth. Just make sure it is also Whole30 compliant.

How to make this recipe

• 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.

What protein goes with butternut squash soup?

I 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.

Soup toppings

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. 

How long does this last?

This soup can be refrigerated for up to 3 days. It can easily be reheated in the microwave or on the stovetop.

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Whole30 Butternut Squash Soup {Dairy-Free}

5 from 3 votes

The thick, silky smooth texture is delicate on the tongue while the hearty flavors of Whole30 butternut squash and coconut milk give a big, robust flavor that leaves you feeling satisfied.

PRINT RECIPE

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Course: Main Course

Cuisine: American

Keyword: butternut, soup, Whole30

Servings: 4 servings

Calories: 315kcal

Author: Chandice Probst

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.

Notes

This soup can be refrigerated for up to 3 days. It can easily be reheated in the microwave or on the stovetop.

Nutrition

Calories: 315kcal | Carbohydrates: 24g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Sodium: 969mg | Potassium: 783mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19930IU | Vitamin C: 39.8mg | Calcium: 98mg | Iron: 3.1mg

This recipe was originally posted on November 9, 2017 but has now been updated with new photos and information. The recipe is the same delicious one you know and love.

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