Roasted Butternut Squash Soup (Whole30 Option)

Cozy up with a bowl of this creamy Roasted Butternut Squash Soup made with rich and flavorful wholesome ingredients. This homemade butternut squash soup recipe is gluten-free, dairy-free, and Whole30-approved. 

Roasted butternut squash soup is a classic fall and winter soup recipe, that is super easy to make with only a handful of ingredients. Roasting the butternut squash takes a bit of time but it's truly worth the wait. It adds more depth to the flavor and really elevates this dish. This soup is rich and creamy seasoned perfectly with warm fall spices, onion, and a bit of garlic. The subtle amount of cream stirred in at the end adds a touch of decadence. You can serve this soup on its own as a meal or as a side dish alongside a toasty sandwich or salad. This recipe is naturally gluten-free with a vegan and whole30 option. 

For more cozy soups, check out my Gluten-Free Zuppa Toscana and my Italian Cannellini Bean Soup recipes.

Jump to:

• Why you will love this easy recipe
• Ingredients
• Substitutions and Variations
• Storage
• FAQ
• Recipe
• Reviews

Why you will love this easy recipe

• Healthy, simple ingredients - Butternut squash is loaded with antioxidants and vitamins. This soup is loaded with fresh vegetables, healthy fats, and spices.
• Easy to make with more depth in flavor - Roasting the squash leads to a more flavorful soup and no peeling required, which makes the process so much easier. You just slice the squash in half, scoop out the seeds, and toss it on a baking sheet with a bit of oil and spices. 
• Customizable - This creamy butternut squash soup is made with coconut milk to keep it dairy-free, but if you would prefer to use dairy, half and half is a great substitute. In addition, you can use different spices and garnishes to customize the flavor to your liking.

Ingredients

• Butternut Squash: Look for one large butternut squash that weighs between 3-3.5 pounds. Choose one with a dark beige color and a matte finish that is firm to the touch.
• Olive Oil: You can also use avocado oil, coconut oil, or butter to sauté the diced onion.
• Yellow Onion: Adds an earthy mild flavor to the soup.
• Minced Garlic: Adds a mellow nutty flavor that enhances the vegetables.
• Spices: A combination of salt, black pepper, and a pinch of nutmeg helps enhance the fall flavors.
• Chicken Broth: Look for a brand of chicken stock without sugar or additives. The broth helps thin out the soup, adding a savory flavor and moisture. I prefer to use chicken broth but vegetable stock works well too.
• Coconut Milk or Half-and-Half: Full-fat coconut milk is what gives this soup a thick and creamy texture. Another dairy-free option is almond milk although it won't be as creamy., If you tolerate dairy, you can use half-and-half or heavy cream. 
• Fresh Thyme: A pinch of thyme to garnish compliments the flavors.

1. Prep the squash. Preheat the oven to 425°F. Slice the ends off of the butternut squash. Stand the butternut squash upright and carefully slice it in half lengthwise. Use a spoon to remove the seeds and membrane. Transfer the butternut squash to a baking tray cut side up, coat with oil, and sprinkle with salt and pepper.
2. Roast the squash. Flip the butternut squash over so the cut side is down on the parchment paper and roast for 60 minutes or until tender. Once the squash is fully cooked and fork tender, remove it from the oven and let the squash rest on the pan for 10 minutes.
3. Saute the onions. On medium heat, add the oil and diced onion to a large pot or Dutch oven. Cook for 6-8 minutes or until the onion has softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.
4. Bloom the spices. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh into the pot along with the salt, black pepper, and nutmeg. Saute for another 2 minutes, blooming the spices.
5. Add the chicken broth. Bring the soup to a boil, then reduce to a simmer. Cover the pot with a lid and allow the soup to simmer for 15 minutes.
6. Blend the soup. Turn off the stovetop heat and remove the lid. Use an immersion blender to blend the mixture until smooth.
7. Add the cream. Stir in the coconut milk and allow the soup to rest in the pot for 15 minutes before serving. This will help all of the flavors to absorb.
8. Serve. Ladle the soup into a bowl and garnish with your favorite toppings for extra flavor.

Substitutions and Variations

This creamy soup is naturally gluten-free, dairy-free, paleo, and whole30-friendly.

• Creamier version: For an even creamier version, use one cup of full-fat coconut milk and scale back the chicken broth to just 3 cups. If you can tolerate dairy, using half-and-half or heavy cream produces a delicious velvety-rich flavor.
• Add butter: For a more indulgent soup, stir in a tablespoon or two of butter or ghee to the finished pot. 
• Add an apple or more vegetables: Add a carrot, a few cubes of acorn squash, delicata squash, sweet potato, or a granny smith apple for a boost in flavor. Core, dice, or peel the vegetables or fruit of choice, and roast it with the butternut squash.
• Maple syrup: Just a touch of sweetness enhances the flavors of this soup.
• Spices: A great addition to the nutmeg is ground ginger, cumin, curry powder, or cinnamon to enhance the flavors of this soup.
• Garnish: Crumbled bacon, fresh herbs, sage, pumpkin seeds, or a drizzle of cream make incredible garnishes. 
• Vegan: Replace the chicken broth with vegetable broth and use full-fat coconut milk for a vegan option.

Storage

• To store: Any leftover soup can be stored in an airtight container in the fridge for 4 to 5 days. Reheat on the stovetop or microwave for a quick and healthy meal.
• To freeze: Any leftovers can stored in a freezer-safe container, in the freezer, for up to 3 months.

FAQ

Recipe