- Paleo Butternut Squash Soup
- Easy Butternut Squash Soup
- How To Make Butternut Squash Soup
- How to Store Butternut Squash Soup
- Healthy Butternut Squash Soup Recipe
- What to Serve with Butternut Squash Soup
- Ingredient Options
- More Simple Soup Recipes
- Simple Butternut Squash Soup Recipe
- Pro Tips:
Paleo Butternut Squash Soup
Soup is a fall and winter staple and this recipe for paleo butternut squash soup is one of the best you will find. Full of healthy, wholesome and delicious ingredients, you are going to fall in love with this soup in just one bite.
Easy Butternut Squash Soup
Roasted butternut squash soup is one of those items that you see on fancy restaurant menus but you may have never considered making at home. However, it is actually quite easy to get all those rich, warm, restaurant-worthy flavors into a perfect bowl of soup! This recipe will show you exactly how to make a perfect fall soup that would surely make any restaurant goer swoon.
How To Make Butternut Squash Soup
You may find recipes for paleo butternut squash soup where all the ingredients are simply thrown together in a pot, cooked and pureed. However, our recipe is a little more detailed in order to get the most flavor possible into the bowl. To start, we roast the butternut squash in the oven with a little bit of cinnamon.
Roasting the squash caramelized the outside, adding tons of flavor to the squash itself which, in turn, goes into the soup. Sprinkling the cinnamon on before placing the squash in the oven allows the cinnamon to roast as well, developing flavor too as it cooks in the oven.
The next additional step we take is to saute the apples and onions in coconut oil. Adding apple to the soup already helps create a sweeter taste but, cooking in coconut oil instead of olive oil, creates a whole extra layer of sweet flavor that truely takes this paleo squash soup to a whole new level.
After these two unique steps are completed, the chicken broth, coconut milk, and other ingredients are added and the soup is boiled and then pureed with an immersion blender or regular stand blender (either kind of blender will work well) until smooth, creamy and absolutely delicious!
As you can see, it doesn’t take a lot of time to make a fantastic, paleo soup. Our recipe may be a little more detailed than other paleo roasted butternut squash soup recipes but that is why ours is the best- we take the time and effort to get the most flavor possible into every paleo-approved bowl.
How to Store Butternut Squash Soup
After you make this roasted butternut squash soup, you may be wondering how to store it. Can you freeze butternut squash soup? How long does it last? How do you reheat butternut squash soup? Here are all the answers!
- Place the paleo butternut squash soup in airtight containers, preferably those with a microwave cover that will make for easy reheating.
- Store the paleo soup in the fridge for up to one week, reheating in the microwave or in a small saucepan over the stove when you are ready to enjoy a delicious soup.
- Our roasted butternut squash soup can be frozen for up to three months, however, if you plan on freezing the soup, do not add the coconut milk to the broth. When you take the soup out of the freezer, add the coconut milk at this point, once you have reheated the frozen soup. When freezing milk or dairy (even coconut milk), it can separate upon reheating, making the texture of the soup not so appealing. To avoid this, simply skip the coconut milk, freeze the soup and add the milk later on!
Healthy Butternut Squash Soup Recipe
This recipe for paleo butternut squash soup is incredibly healthy. Almost all the ingredients in this soup have something to add in the way of nutrition, but here is a quick look at a few:
Butternut Squash- Butternut squash is naturally low in calories and is loaded with nutrients like vitamin A, vitamin C, potassium and magnesium. It also has lots of antioxidants which have been linked to the reduction of many chronic diseases.
Coconut Milk– Coconut milk has lots of beneficial fats (and so does coconut oil!) which have actually been shown to aid in weight loss. It also has antioxidants, has been shown to improve hair and nail condition and is an anti-inflammatory.
Chicken Broth– Chicken is a very healthy, lean protein. Chicken broth also has nutrients like selenium, vitamin B6 and niacin.
While you already know that our squash soup is Paleo approved but it is also perfect for those looking for a Whole30 butternut squash soup recipe. If you opt to use vegetable broth instead of chicken broth, this recipe is also vegan and vegetarian! It is perfect for a wide array of diets and simply delicious for anyone not following any dietary restrictions.
This paleo soup recipe can also be categorized as clean eating. Clean eating is eating foods that are not processed and have little to no additives. All the ingredients on our paleo soup recipe list qualify for clean eating. Just further proof that this Paleo butternut squash soup recipe is pure perfection!
What to Serve with Butternut Squash Soup
Paleo butternut squash soup (or Whole30 butternut squash soup, if you want to call it that too!) is perfect on it’s own since it is so rich, savory and will fill you up with just one delicious bite. However, if you choose to have a smaller portion, you may want to pair it with something else to make a complete meal. Here are a few ideas:
- Make a simple arugula salad and serve it alongside the soup. Almost any fall -inspired salad recipes will pair well!
- Use the butternut squash soup as an appetizer and then have a full chicken dinner afterward. Add some of the roasted butternut squash soup over the chicken as a sauce, bringing that delicious taste into the main course of the meal as well.
- Take out your homemade bread machine and make a loaf of paleo French or Italian bread to dip into the soup- bread and butter taste great when dipped in butternut squash soup! Taking the time to make homemade bread will definitely pay off (and using a bread machine will definitely save you time in the kitchen).
- Top the soup with a dollop of sour cream, add a pinch of nutmeg, a drizzle of infused olive oil or some toasted pumpkin seeds.
When you think about what to serve this soup with, consider the strong fall taste and go from there. Pick ingredients and recipes that are also fall-based and you will surely have a perfect match! You can even do a quick search for “fall recipes” or “paleo recipes” on our website, check out the recipe rating and pick recipes that look amazing (we have a lot!).
There are actually quite a few ways to switch up this butternut squash soup to either suit your tastes or just use ingredients you already have on hand, saving you a trip to the grocery store! Just keep in mind that when you start to change the ingredients, you may not have a Paleo butternut squash soup or Whole30 butternut squash soup anymore. If you need to follow a specific diet, keep this in mind when you make any changes!
- Use skim or whole milk instead of coconut milk
- Use olive oil instead of coconut oil
- Add extra vegetables along with the butternut squash, carrots, for example, work great!
- Use sweet potato instead of butternut squash. Sweet potato has a very similar taste and some people find them easier to work with which can help reduce your prep time and cooking time.
- Use a pear instead of an apple
As you can see, there is a lot you can do to this recipe in order to make it your own! However, just stick to the recipe as written and you will be enjoying a perfect, healthy, fall inspired soup very soon.
If you loved this recipe and are interested in more recipes from us (we have lots of paleo recipes, soup recipes and so much more!), sign up for our emails or just browse our site. You can easily search for things like soup recipes, blender soups or even look for a very specific recipe (Whole30 butternut squash soup will bring you right to this recipe!).
We also love to hear from you and see how you enjoyed this delicious paleo butternut squash soup. Leave a recipe rating below!
More Simple Soup Recipes
Each spoonful of this butternut squash soup is full of homemade, fall flavors that you are sure to love.
- 4 cups peeled, cubed and roasted butternut squash
- 1 medium size apple, peeled, cored and cubed (we used Granny Smith)
- ½ large yellow onion, diced
- 1 tbsp. coconut oil
- 4 cups chicken broth or vegetable broth for a vegan option
- 1 can coconut milk (we used Trader Joe’s brand)
- 1 tsp salt (or more to taste)
- Preheat oven 425 degrees
- Place peeled, cubed butternut squash on a large cookie sheet and sprinkle with cinnamon.
- Roast for 30 minutes
- Meanwhile, in a large skillet saute apple and onion in coconut oil and a few dashes of salt for 7-10 mins or until brown and softened.
- Add broth, coconut milk, and squash to the skillet with the apple and onion and bring to a boil (or transfer to a pot to fit all).
- Reduce heat and simmer uncovered for 20 mins. Stir in salt to taste. (about 1 tsp.)
- Use an immersion blender or transfer soup (carefully) to a high-speed blender or food processor and blend until soup is smooth and creamy.
- Top with bacon and green onions.
- Enjoy with crusty bread or a grilled cheese! ?
- Butternut squash can be easier to peel after it has been roasted when the flesh of the squash naturally begins to pull away from the skin. Cut the butternut squash in half and roast it like that (it may take a little more time in the oven but will definitely reduce your prep time!). Once the butternut squash is roasted, peel and chop it then.
- Add some cooked, shredded chicken to this soup recipe to make an even heartier dish. Add the chicken after the soup has been cooked and pureed in a blender or immersion blender (you don’t want to puree the shredded chicken in the blender!). When you add shredded chicken, the butternut squash soup recipe will still be considered paleo as chicken is part of a healthy paleo diet. It will also still be a Whole30 butternut squash soup as well! Use a pre cooked rotisserie chicken to save on cooking time and utilize that delicious rotisserie flavor
- If you want to cut calories, skip the coconut milk in this recipe and opt for skim milk instead. Our roasted butternut squash soup will still be delicious and a little bit lighter.