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.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 1 15

Cook Time 30

Total Time 1 45

Servings people

Calories 286kcal

Author Rebecca Taig

Ingredients

1 large butternut squash, (3-3½ pounds)
2 tablespoons olive oil
1 large yellow onion, diced
2 teaspoons minced garlic
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
3½ cups chicken broth, (840 milliliters)
½ cup full-fat coconut milk or half-and-half, (120 milliliters)

Instructions

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.
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, remove it from the oven and let the squash rest on the pan for 10 minutes.
Saute the onions. 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.
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
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.
Blend the soup. Turn off the heat and remove the lid. Use an immersion blender to blend the mixture until smooth. *see note below*
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.
Serve. Ladle the soup into a bowl and garnish with your favorite toppings.

Notes

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

Substitutions and Variations

- 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.

If you do not have an immersion blender:

Instead of using an immersion blender, you can transfer the mixture to a high-speed blender or food processor to blend soup if needed.

Nutrition