Whole30 Butternut Squash Soup {Dairy-Free}

Whole30 butternut squash soup with pumpkin seeds

5 from 3 votes

Whole30 Butternut Squash Soup {Dairy-Free}

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Keyword: butternut, soup, Whole30

Servings: servings

Calories: 315kcal

Author: Chandice Probst

Cost: $5

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.

Video

Notes

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

Nutrition