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Roasted Butternut Squash Soup

This roasted butternut squash soup is a perfect soup for fall.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Diet: AIP, Dairy Free, Gluten Free, Paleo, Vegan, Whole30
Servings: 4 servings
Calories: 218
Author: Lisa Wells



  • 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.


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