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    Home » Soups

    Roasted Butternut Squash Soup

    September 28, 2017 Updated: July 8, 2021 by Lisa Wells / 12 Comments

    With just three essential ingredients, this roasted butternut squash soup is a perfect gluten-free, dairy-free, paleo soup for fall.

    Roasted Butternut Squash Soup

    This is one of my favorite go-to soups. With just three essential ingredients, it is so simple. It's thick and rich and satisfying without any flour or cream — a perfect gluten-free, dairy-free, paleo soup for fall.

    The essential ingredients for this soup are butternut squash, onion, and chicken stock. Today we roasted the squash in chunks, but I've made this soup with roasted whole squash as well. If you roast the squash whole, just cut the onion into chunks and roast it at the same time.

    Roasted Butternut Squash Soup

    This soup is so versatile, you can change the flavors by using different seasonings. I don't think I ever make it the same way twice. This time I went with sage and smoked paprika. It is a wonderful combination.

    Experiment with your favorite flavorings and toppings. Try garnishing with bacon or your favorite flavored oil. With this roasted butternut squash soup, the possibilities are delicious.


    Roasted Butternut Squash Soup

    This roasted butternut squash soup is a perfect soup for fall.
    5 from 3 votes
    Print Save Email
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings: 4 servings
    Course: Soup
    Cuisine: American
    Diet: AIP, Dairy Free, Gluten Free, Paleo, Vegan, Whole30
    Author: Lisa Wells

    Ingredients

    • 1 large butternut squash peeled and cut into chunks
    • 1 onion cut into chunks
    • 2 tablespoons duck fat or fat of choice, melted
    • 2 - 4 cups chicken stock or vegetable stock
    • sea salt to taste
    • fresh ground pepper to taste
    • ½ teaspoon dried sage
    • 1 teaspoon smoked sweet paprika
    • ½ - 1 teaspoon smoked hot paprika

    Instructions

    • Preheat oven to 375 degrees.
    • Toss squash and onion with fat, salt, and pepper. Spread in single layer on rimmed baking sheet. Roast until vegetables are fork tender and caramelized on edges, about 45 minutes.
    • Add roasted vegetables and enough stock to puree to blender or food processor. Puree until smooth and add additional stock to desired consistency. Add sage, paprika, salt, and pepper to taste.
    • Reheat over low heat on stove top.

    Notes

    For vegan: substitute vegetable stock for chicken stock and use coconut oil for the cooking fat.

    Nutrition

    Calories: 218kcal Carbohydrates: 31g Protein: 6g Fat: 8g Saturated Fat: 2g Cholesterol: 11mg Sodium: 266mg Potassium: 900mg Fiber: 4g Sugar: 8g Vitamin A: 20180IU Vitamin C: 41.7mg Calcium: 102mg Iron: 1.9mg
    Keyword: butternut squash soup healthy, roasted butternut squash soup
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Jen West (@PinkWhen)

      September 20, 2013 at 9:13 pm

      Oh my that looks CRAZY good!! Stopping in from SITS SHarefest!

      Reply
      • Lisa

        September 20, 2013 at 10:52 pm

        Thanks Jen 🙂

        Reply
    2. Julia

      September 21, 2013 at 9:51 am

      I love a good butternut squash soup! Stopping by from sharefest.

      Reply
    3. Stephanie

      September 21, 2013 at 12:32 pm

      Yum. This looks incredible. Perfect for the cool falls weather.

      Reply
    4. LyndaS

      September 21, 2013 at 9:46 pm

      That looks really good. I recently had a squash soup at Panera and want to try to make one at home. Thanks for sharing your recipe.

      Reply
      • Lisa

        September 22, 2013 at 10:37 am

        You're welcome Lynda. It's so easy to make at home. Hope you enjoy it!

        Reply
    5. Sheryl

      November 02, 2013 at 12:51 pm

      Awesome recipes

      Reply
      • Lisa

        November 04, 2013 at 2:03 pm

        Thank you Sheryl!

        Reply
    6. Julie

      February 20, 2014 at 2:01 am

      This was delicious! I love your site. Thanks for sharing.

      Reply
      • Lisa

        February 21, 2014 at 10:07 am

        You're welcome! I make this soup all the time - I love how easy it is. Thanks for your comment!

        Reply
    7. Katie

      December 09, 2015 at 12:41 am

      Yum!! Thank you so much for sharing, Lisa! I've cut out all gluten and let me tell you, it's a challenge. But this looks amazing. Can't wait to try it:-)
      Katie

      Reply
      • Lisa

        December 09, 2015 at 3:02 pm

        Thanks Katie! Hope you love it! 🙂

        Reply

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