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.
This roasted butternut squash soup is a perfect soup for fall.
- 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
- 1/2 teaspoon dried sage
- 1 teaspoon smoked sweet paprika
- 1/2 - 1 teaspoon smoked hot paprika
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.
For vegan: substitute vegetable stock for chicken stock and use coconut oil for the cooking fat.