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