This Paleo Roasted Butternut Squash Soup features freshly roasted vegetables blended into a delicious, cozy soup full of amazing, caramelized butternut squash flavor. It’s nourishing, filling, and healthy! No dairy, no cream, just simple ingredients of vegetables and broth. Dairy-free, gluten-free and delicious! 

What Makes This Recipe Great

I am cooking lots of creamy soup recipes lately, and for good reason. Soup is Josh’s favorite kind of food! He’ll gladly sit there and slurp up spoonful after spoonful that I give him. Whatever it takes to get the kids to eat something healthy, right?

This paleo roasted butternut squash soup is one of my favorite soups to make. It is incredibly healthy. Just vegetables, olive oil, and chicken stock. That’s it! The result? A nourishing soup loved by kids and their grownups! 

Oddly enough, it does have a super creamy texture, even without the dairy or cream! The vegetables blend into a beautiful, creamy soup. 

Ingredient Notes

roasted veggies on a baking sheet lined with parchment paper.

See the recipe card below for a full list of ingredients. 

Butternut Squash: You will need a butternut squash that is about 2 lbs, cut in half, and de-seeded. 

Veggies: Carrots, onion, and garlic. 

Sweet Potato & Granny Smith Apples: There are 2 secret ingredients in my butternut squash soup. The apples add a touch of tartness and sweetness without having to add any maple syrup or sweetener. The sweet potato adds a touch of sweetness and gives it a great velvety smooth texture.

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

Recipe Step by Step

One of my favorite things about this paleo-roasted butternut squash soup recipe is that the oven does all the work for you!

  1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
  2. Place the butternut squash, carrots, onion, apple, sweet potato, and garlic on the roasting sheet. Drizzle with olive oil and season generously with kosher salt and pepper.
  3. Transfer the roasting pan with all the vegetables to the oven.
  4. After 30 minutes of roasting, or as soon as they’re soft and caramelized, remove the apple and head of garlic from the oven. I transfer them to another rimmed baking sheet on the counter. Then flip the carrots and sweet potato to roast evenly.
  5. After 45 minutes of roasting, or as soon as they’re soft and caramelized, remove the carrots and sweet potato from the oven. 
  6. After 60 minutes of roasting, or once they’re soft and caramelized, remove the butternut squash and onion from the oven.
  7. Prepare the veggies for the blender. To the blender add the whole roasted apples, and the whole roasted carrots, and then squeeze out the roasted garlic bulbs. Use your fingers to peel off the skin from the sweet potato. Discard the skin, and transfer the sweet potato flesh to the blender. Use a spoon to scoop out all the butternut squash flesh, discarding the skins. 
  8. Add the chicken stock to your blender, on top of all the veggies. I like to start with 2 cups in the blender so it doesn’t get too full.
  9. Blend on medium speed for 60-90 seconds until completely pureed.
  10. Transfer the soup to a dutch oven or soup pot on your stove. Slowly add in the remaining 2 cups of broth until you reach your desired consistency. Bring the soup to a simmer. Season to taste with kosher salt and black pepper.
  11. Serve warm. I topped mine with microgreens. Also great topped with chopped chives.
  12. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months. 
a closeup view of a white bowl filled with soup and topped with microgreens

Expert Tips

High-Speed Blender: I love love LOVE making this paleo butternut squash soup in my Vitamix blender. I have the 5200 version and it is my new favorite kitchen gadget. I can fit all of the vegetables in the container, and it completely blends them to be super smooth. 

*Be careful blending hot liquids! If you don’t have a blender, you could transfer all the roasted vegetables and broth to your soup pot and then use an immersion blender.

Apple: Granny Smith is my favorite apple to use in this since it has such a bright flavor. I wouldn’t recommend using any other apple in place of it.

Chicken Stock: I love chicken stock, but you could use chicken broth or even vegetable stock to keep this vegan/plant-based.

Storage: Leftovers will keep in an airtight container refrigerated for at least 5 days.

Recipe FAQs

Can I freeze this soup?

Yes! Freeze in an airtight, freezer-safe container for up to 6 months.

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Paleo Roasted Butternut Squash Soup

This Paleo Roasted Butternut Squash Soup features freshly roasted vegetables blended into a delicious soup full of amazing, caramelized butternut squash flavor. It's nourishing, filling, and healthy! No dairy, no cream, just simple ingredients of vegetables and broth. Dairy-free, gluten-free and delicious! 
5 from 25 ratings

Ingredients 
 

Paleo Roasted Butternut Squash Soup

  • 1 large butternut squash, about 2 pounds, cut in half, seeds scooped out
  • 3 large carrots, ends cut off
  • 1 large onion, peeled, ends cut off, cut in half
  • 1 large Granny Smith Apple, cut in half and cored, skin left on
  • 1 medium sweet potato, whole
  • 1 head of garlic, the top 1/3 cut off
  • 1/4 cup olive oil
  • kosher salt and pepper
  • 4 cups chicken stock

Instructions 

  • Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
  • Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and season generously with kosher salt and pepper.
  • Transfer the roasting pan with all the vegetables to the oven.
  • After 30 minutes of roasting, or as soon as they're soft and caramelized, remove the apple and head of garlic from the oven. I transfer them to another rimmed baking sheet on the counter. Then flip the carrots and sweet potato to roast evenly.
  • After 45 minutes of roasting, or as soon as they're soft and caramelized, remove the carrots and sweet potato from the oven.
  • After 60 minutes of roasting, or once they're soft and caramelized, remove the butternut squash and onion from the oven.
  • Prepare the veggies for the blender. To the blender add the whole roasted apples, the whole roasted carrots and then squeeze out the roasted garlic bulbs. If the outside layer of the onion has gotten charred, peel off the charred layer and add in the softened roasted onion. Use your fingers to peel off the skin from the sweet potato. Discard the skin, and transfer the sweet potato flesh to the blender. Use a spoon to scoop out all the butternut squash flesh, discarding the skins.
  • Add the chicken stock to your blender, on top of all the veggies. I like to start with 2 cups in the blender so it doesn't get too full.
  • Blend on medium speed for 60-90 seconds until completely pureed.
  • Transfer the soup to a dutch oven or soup pot on your stove. Slowly add in the remaining 2 cups of broth until you reach your desired consistency. Bring the soup to a simmer. Season to taste with kosher salt and black pepper.
  • Serve warm. I topped mine with microgreens. Also great topped with chopped chives.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Apple: Granny Smith is my favorite apple to use in this since it has such a bright flavor. I wouldn’t recommend using any other apple in place of it.
Chicken Stock: I love chicken stock, but you could use chicken broth or even vegetable stock to keep this vegan/plant based.
Blender: Be careful blending hot liquids! If you don’t have a blender, you could transfer all the roasted vegetables and broth to your soup pot and then use an immersion blender.
Storage: Leftovers will keep in an airtight container refrigerated for at least 5 days.
Serving: 2cups, Calories: 180, Total Carbs: 24.8g, Protein: 4g, Fat: 8.3g, Fiber: 4.2g, Net Carbs: 21g
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