Paleo Roasted Butternut Squash Soup
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!
Table of Contents
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
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!
- 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, 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.
- 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.
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
Yes! Freeze in an airtight, freezer-safe container for up to 6 months.
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Paleo Roasted Butternut Squash Soup
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
Equipment
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.
58 Comments on “Paleo Roasted Butternut Squash Soup”
Delicious. I wish I could post a photo 😍 I was pretty proud of myself! It came out a few shades darker because I used a Purple sweet potato (who woulda thought). Can’t wait to try other recipes you’ve shared! Thanks
LOVE this! Totally made my day Lisa! If you’re on Instagram, you should totally tag me so I can see your finished products! I bet it was so perfect! Hugs :)
Hi! I was wondering if you could substitute a regular potato for a sweet potato without affecting the recipe too much! (accidentally used up the last of my sweet potatoes, russets are all I have left!)
You sure can sub regular potatoes for sweet potatoes Meg. I haven’t recipe tested it with regular potatoes but I think they would work fine. The soup won’t be as sweet as it would be with sweet potatoes. The color will be less orange and the taste will be more savory and hearty. Let me know how it turns out! I sure hope you like it.
I never leave comments but I had to on this one. It was sooooo easy to make and was by far the best soup I have ever had. Thank you for sharing!
Thanks so much for leaving a comment, I appreciate it so much Jen! I am so glad it was easy to make and even better it was the best soup you have ever had. Yeah!
Hi! I’m just asking about the nutritional info (total carbs/fats/sugars etc), is that for all 8 servings or is that based on 1 serving?
The nutritional information provided is per serving, not for the whole pot of soup Sarah. I sure hope this answers your question.
I hesitated to make the butternut squash soup because my husband and I weren’t too sure we would like it but yesterday I made it and it was wonderful! Who would believe cinnamon on bacon would be good? Next time I will switch out pepitas for the squash seeds.
I am so glad you liked my butternut squash soup Michele. I agree that the cinnamon and bacon are just divine together. Adding squash seeds is a fantastic idea.
This soup is incredible!! Thank you!!
I am so happy you liked my butternut squash soup Susan. So thrilled you thought it was incredible! That absolutely makes my day.
Made this before and love it. Thank for sharing!
I am so happy you liked my butternut squash soup Catarina! It just may be the perfect fall meal. Thanks for sharing!
Is there something you would suggest to replace the apples with? Unfortunately my MIL is allergic to apples but she would love the rest of this! It sounds amazing!
Thanks for the question about an apple replacement for my butternut squash soup Stephanie. If your mother-in-law is allergic to apples I would probably just leave them out. I think the soup would be very flavorful still, perhaps not as sweet as with the apples. I do see a lot of recipes for pears in butternut squash soup but I haven’t recipe tested it yet. I hope this helps!
This soup was delicious! I loved the roasted seeds and bacon on top!
So happy you liked this Heather! Adding roasted seeds and bacon is a delicious addition. Thanks so much for sharing that!
This is so good!! Instead of using a blender, I put everything in a pot with the broth and used my immersion blender. Worked like a charm (even with the apple peels). I’m freezing half and can’t wait to make it again.
Yea! So happy to hear you liked it Jaime! And that is genius using your immersion blender! One less thing to clean up after! This freezes so perfectly too.
Easy and delicious!
So glad you liked it! Thanks for taking the time to let me know!
Can’t wait to make this tomorrow for the week! Do you think swapping a honeycrisp for granny smith would make a huge difference?
No, that would still be delicious! I usually use granny smith because it packs the biggest apple flavor when cooked.
You’re going to love this soup!
I made this recipe and absolutely loved it! I added red pepper flake to give it a bit of kick. I did the seed and bacon topping too and it was so delicious! It does make a lot so I froze half of it. Thanks for the great recipe!
I’m so glad you liked it Shell! My husband loves adding red pepper flakes to this also. Yum! And it freezes beautifully! Will keep i the freezer for 6 months.
I will never use another butternut squash soup recipe after trying this one!!
I’m so glad you liked it Julie! Thank you so much!
Could I use a buttercup squash? I think that’s what I have from a friends garden..
I’ve never heard of buttercup squash! But I would think so. Just use the equivalent amount! Let me know how it turns out if you make it : )
Soooo Good!
Yea! I’m so happy you liked it Donna! It’s one of our FAVORITES! Thank you for taking the time to let me know you liked my recipe, you made my day!
So just to be clear, the carrots are not peeled and the apple skins are included in the blender/soup? Also, what type of onion do you recommend (can you tell I don’t cook!). Thanks. Can’t wait to try this this weekend :)
Yes! Just wash the carrots (no need to peel), and leave the peel on the apple. If you have a high speed blender it will completely purée it. A lot of the nutrients are in the apple peel!
I use yellow onions!
Looks amazing! I’m going to make it tonight but was wondering- any reason I can’t just roast the squash first, then add each additional item at it’s appointed time (after each 20m)? That way I can blend it all warm rather than have some food sitting out for forty mins?
Can’t wait to try!
You could definitely do that! I do it all at the beginning so I’m doing my chopping all at once. I add the roasted veggies to my blender and cover it so they’re contained.
Hope you loved it Amber!
Sooo yummy! I made it last week to try it out and am currrently roasting the vegetables to make it again for my guests tomorrow! I love that I can make this in advance. It is definitely going into the seasonal dinner rotation!
Yea! I’m so glad you liked it Sarah! Thanks for letting me know you liked my recipe, you made my day!
I have two bags of diced frozen butternut squash. How long would you suggest roasting? I bought it with the purpose of making soup but now think fresh is best. Anyway, need to use up the frozen first. Thanks
Diced works too! I would think about 30 minutes at 425°F. Or however long until the squash is golden brown and roasted. Then do the recipe as usual.
You’re going to love it!
Your recipe made some excellent soup! Thank you for sharing! I actually added some of the bacon grease and four bacon slices to the mix and it was a nice complement to the other flavors. It is a definite hit in my home!
Oh that sounds delicious! I’m going to try that next time! I’m so happy to hear you liked it Becky!