RECEIVE FREE RECIPES VIA EMAILSign Up

Roasted Butternut Squash Soup (Whole 30)

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley. . There is another bowl and a plate of crusty bread in the background

With only Six simple main ingredients, this easy Roasted Butternut Squash soup is creamy, sweet and absolutely delicious. It is also paleo, vegan, gluten free and Whole 30 compliant. The best healthy soup recipe you need this season!

 

The weather is finally cooling down here in Charlotte, which means it is officially soup season! It has been quite warm until this past week. So now I am ready for all the cozy sweaters and comforting soups.

 

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley and a piece of crusty bread. There is another bowl in the background.

 

To begin with, I have to share my favorite soup of all time. Butternut Squash Soup.

All of my friends and family know that if a restaurant has butternut squash soup on the menu, it is a must-order for me. Butternut Squash soup is  my all time favorite dish, especially when fall and winter come around.

Therefore, it’s no surprise that I have to make my own healthy version. Oh my, you guy! This homemade roasted butternut squash soup recipe is not only so delicious, but also is truly the world’s easiest soup recipe.

 

Butternut Squash Soup Ingredients and How to Prepare them

 

Step by Step instruction on how to make the best roasted butternut squash soup

 

You will only need six main ingredients total:

1. Roasted Butternut Squash

First of all, the star ingredient to this recipe. We will need 1 medium butternut squash.

How to prepare:

First, Bake the butternut squash in the oven at 375 F for 5 minutes. This is an optional step which will soften the butternut squash a little bit and easier to cut through.

Second, use a peeler to peel the skin off, until you can see orange flesh.

Then, cut the squash in half right before the wider end. This is where the seeds are. Use a spoon to scoop out all the seeds. Cut into cubes.

2. Roasted Apples

 

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley and a piece of crusty bread. There is another bowl in the background.

 

You can use pretty much any apples you like. But my favorites are the tart ones, such as granny smith.

First, peel the apple skin. Then, cut the apple into cubes.

Lastly, roast the butternut squash and apples in 2 – 3 tablespoons of avocado oil for 30 minutes. Flip once in the middle.

 

3. Vegetable stock and Coconut milk

Dairy free liquid to use for this healthy soup. You can also use bone broth or chicken stock for non-vegan option.

To make soup recipe creamy and dairy free, I used full fat coconut milk. It gives the soup a silky and luscious texture.

Hea-Ven.

 

3. Garlic and Onion

Roughly chop the onion and garlic. Sautee in 2 tablespoons of avocado oil until fragrantly and lightly wilted (4 – 5 mintues)

 

4. Salt pepper and nutmeg

 

Last but not least, use a high speed blender or an immersion blender to blend everything until creamy and smooth.

So easy.

 

How to Serve Roasted Butternut Squash soup

 

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley. . There is another bowl and a plate of crusty bread in the background

 

There are so many ways you can enjoy this healthy roasted butternut squash soup. Here are a few of my favorite ways:

1. Garnish Butternut Squash Soup with fresh herbs

  • Fresh parsley
  • Fresh thyme

 

You will only need a little sprinkle of it add the freshness to the roasted winter squash combination.

2. Add some Extra Crunchies

Just like how I top my smoothies, I love adding crunchies to my soup. The creamy and crunchy contrast are like a party in your mouth.

  • Toasted pumpkin seeds (What I have in photos here)
  • Toasted Pecans
  • Croutons

 

3. Dip a good ole piece of crusty bread

Got some stale bread you don’t know what to do with? Dip it in this butternut squash soup!

  • Crusty Bread
  • Toasted Sourdough
  • Crackers

 

How to Make Roasted Butternut Squash Soup

 

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley. . There is another bowl and a plate of crusty bread in the background

 

Stove top and slow cooker, you can make this butternut squash soup in the more convenient way for you.

Originally, this recipe came along because I had meal prepped roasted butternut squash and leftover roasted apples in hand from my Roasted Apple Brussel Sprout. So I decided blend them up to make a butternut squash soup but Roasted. Turns out the roasting adds extra flavor to the soup!

 

1. Roasting and Finish on Stove Top

Since the butternut squash is roasted, onions are sautéed already, all you need is to blend all the ingredients together using a high speed blender or an immersion blender until smooth. It will still be warm and ready to serve!

However, if you want to serve the soup hot, pour the soup back in a pot and heat it up on stove top for 5 – 10 minutes.

 

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley and a piece of crusty bread. There is another bowl in the background.

2. Crockpot / Slow Cooker

If you want to skip the step of “roasting”, you can also make this butternut squash soup in crockpot or instant pot.

You can chuck all the ingredients (chopped but not roasted) in your crockpot, and cook on low for 6 – 8 hours until all the ingredients are soft. Use a high speed blender or immersion blender to blend it until smooth and creamy.

 

The crockpot method is perfect to throw in the morning and it will be ready when you get home from work.

 

You can enjoy this healthy butternut squash soup for the holidays or for your Whole 30 challenge in January. It is Vegan, Paleo, Dairy Free and Gluten Free.

 

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

 

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley and a piece of crusty bread. There is another bowl in the background.

You May also love these Fall Recipes:

1. Healthy Pumpkin Pie (Paleo, Low Carb)

2. Healthy Pumpkin Turkey Chili

3. Quinoa Stuffed Acorn Squash (Vegan, GF)

 

 

Yield: 6 - 8

Roasted Butternut Squash Soup (Whole 30, Vegan)

Roasted Butternut Squash Soup (Whole 30, Vegan)

Only Six simple main ingredients, this easy Roasted Butternut Squash soup is creamy, sweet and absolutely delicious. It is also paleo, vegan, gluten free and Whole 30 compliant.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 medium butternut squash roasted (2 1/2 cup cubed)
  • 1 granny smith apple (1 cup cubed)
  • 1 small yellow onion (1 cup chopped)
  • 3 - 4 cloves garlic
  • 1 1/2 cup vegetable or chicken stock
  • 1 cup coconut milk
  • 2 tsp Salt, 1 tsp black pepper (or to taste)
  • 1/2 tsp Nut meg

Instructions

  1. Preheat the oven to 375 F Degrees.
  2. Peel the Butternut Squash with a peeler. Scoop out the seeds and chop into cubes.
  3. Peel the apple, take out the core, and then chop into cubes.
  4. Roast the butternut squash and apple in 2 -3 tbsp avocado oil for 30 - 35 minutes or until soft enough to poke through easily with a fork.
  5. While the butternut squash and apple are roasting. Roughly chop the onion and garlic. In a pan, heat 2 -3 tbsp avocado oil and sauté for 4 - 5 minutes on medium heat until slightly brown and fragrant.
  6. Once all the ingredients are done, add to a a high speed blender. Pour in stock and coconut milk. Add salt, pepper and nutmeg. Blend until smooth and silky.
  7. Garnish with extra coconut milk, crusty bread, toasted pumpkin seeds, parsley and cayenne pepper. Enjoy!

Notes

1. If you prefer more liquidy soup, add additional vegetable or chicken stock until preferred consistency.

2. See this post "How to Make..." for crockpot/slow cooker instructions.

Recommended Products

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 134 Total Fat: 9g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: 851mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 3g
The Nutrition Fact Below is specific to the ingredients I chose to use for this recipe, which may vary.

 

 

A Bowl Roasted Butternut Squash soup topped with coconut milk, toasted pumpkin seeds, parsley and a piece of crusty bread. There is another bowl in the background.pinterest image

recipe image
Roasted Butternut Squash Soup
Shuangy
Published On
Preparation Time
Cook Time
Total Time
No Comments

Any questions? Would love to hear your thoughts!

Shuang Shuang

Hi Friends! My name is Shuang Shuang! I love creating healthy, delicious and accessible recipes that can nourish our bodies and improve our mood. Welcome to a Kitchen Sink full of yummy goodies that you’ll want to give a try yourself!
Read More

What's New

Freshly blended cashew cream cheese frosting. The texture seems to be creamy and siky.
A piece of vegan gingerbread cake with cashew cream frosting and crumbled pecans on top. There is bite in the middle and a fork on the side. There are more gingerbread cake in the background.
A stack of pecan pie brownie with a glass of milk in the background. the texture seems to be very gooey.

shuangys_kitchensink

Load More... View on Instagram
shares
%d bloggers like this: