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    The Ultimate Paleo Butternut Squash Soup – 3 Easy Ingredients!

    Published: Dated: October 8, 2015 Modified: Last Modified: July 19, 2021 Christine Galvani 10 Comments This post may contain affiliate links ·

    Home » Soup » The Ultimate Paleo Butternut Squash Soup – 3 Easy Ingredients!

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    There are only three ingredients in this delicious, healthy Paleo Butternut Squash Soup!  And it is Whole30, grain, gluten, and dairy-free!

    Butternut Squash Paleo Soup 24 Carrot Kitchen

    Making Your Paleo Butternut Squash Soup-

    ‘Tis the season for butternut squash.  I can usually find great sale prices on butternut squash in the fall.  Combine that with fall being a great season for soup as the days and evenings get chillier and it’s a win-win.

    How To Cut Your Butternut Squash:

    Prepping the butternut squash is not hard, but you do have to cut it in half, which can be awkward.  I wash and dry mine, place it on a kitchen towel for leverage, and then using a sharp knife, carefully slice it lengthwise.  Once cut in half, remove the seeds.  Then I sprinkle each side with some sea salt and place them cut side down (flesh) on a baking sheet lined with parchment paper.  Bake at 400 degrees F. for about 45 minutes or until tender when pricked with a knife.  When I notice the outer “skin” starting to have brownish spots, I know it is done.  Here is an alternate method  for cutting and roasting your butternut squash.

    Take out and let cool, so that you are able to scoop out the squash.

    Related:

    Paleo Thanksgiving Recipes

    Butternut Squash & Apple Soup

    Butternut Squash Puree

    Delicious Chicken Soup

    Cauliflower Soup

    Roasted Carrot Soup

     

     

    Butternut Squash Paleo Soup - 24 Carrot Kitchen

    Scoop the cooked, cooled butternut squash directly into a blender.  Add the other ingredients and blend for a few minutes until you have your preferred consistency.  Add either more chicken stock or coconut milk if your soup is too thick and you want to thin it out.  It makes great leftovers or lunches the next day as well.

    Hope you enjoy this healthy Butternut Squash soup as much as I do!

     

    5 from 2 votes
    Easy Butternut Squash Soup -Only 3 Ingredients and it's Grain, Gluten and Dairy Free! 24 Carrot Kitchen
    Print
    The Ultimate Paleo Butternut Squash Soup
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     
    This delicious, grain, gluten and dairy free soup is so easy to make!
    Course: Soup, Soup/Stew
    Cuisine: American
    Servings: 6
    Calories: 132 kcal
    Author: Christine Galvani
    Ingredients
    • One butternut squash
    • 1 cup chicken broth (I use my bone broth recipe)
    • 1 cup coconut milk (I use the full fat canned version)
    • 1/2 teaspoon sea salt (or to taste)
    • 1/2 teaspoon ground black pepper
    • garnish - chopped bacon (parsley)
    Instructions
    1. Preheat oven to 400 degrees F.
    2. Cut butternut squash in half, lengthwise, remove seed and place cut side down on a large baking sheet lined with parchment paper. I usually sprinkle each side with a pinch of salt before placing on baking sheet.
    3. Bake for about 45 minutes until a knife inserted easily. The skin of the butternut squash could start to have some brownish spots. That's okay, and that lets me know it is done as well.
    4. Remove from oven and let cool for a few minutes.
    5. Scoop out butternut squash and put in a blender.
    6. Add the rest of the ingredients and blend for several minutes until soup is creamy.
    7. Adjust salt and pepper if needed.
    8. Add more chicken stock (or coconut milk) if too thick and needs to be thinned for desired consistency.
    9. Consume right away or can be stored in the fridge for several days and heated up later.
    10. Garnish with bacon crumbles.
    Nutrition Facts
    The Ultimate Paleo Butternut Squash Soup
    Amount Per Serving
    Calories 132 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 7g35%
    Sodium 347mg14%
    Potassium 554mg16%
    Carbohydrates 15g5%
    Fiber 2g8%
    Sugar 2g2%
    Protein 2g4%
    Vitamin A 13290IU266%
    Vitamin C 29.4mg36%
    Calcium 69mg7%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

     

    « Paleo Pumpkin Bars
    Easy Sweet Potato Hash! »

    Filed Under: Gluten Free, Grain Free, Soup, Whole30 Recipes Tagged With: butternut squash, Soup

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Reader Interactions

    Comments

    1. Megan @ A Dash of Megnut

      January 18, 2016 at 12:52 pm

      How is this only 3 ingredients and look so good?? Yummm! And all things I can eat (which is rare) I would definitely be adding that bacon to it 🙂

      Reply
      • Christine

        January 21, 2016 at 8:26 am

        Thanks Megan – I love this soup! Since I usually have frozen stock on hand, it’s the easiest soup to make too.

        Reply
    2. [email protected]'s Kitchen Adventures

      January 18, 2016 at 10:35 am

      This looks so incredibly thick and creamy! And just a few healthy ingredients too! Love it!

      Reply
      • Christine

        January 18, 2016 at 11:58 am

        Thanks Renee! It is one of my go-to recipes!

        Reply
    3. Gloria @ Homemade & Yummy

      January 18, 2016 at 10:31 am

      This soup sounds fantastic. Love using coconut milk. This is a nice quick and easy soup to make during the week.

      Reply
      • Christine

        January 18, 2016 at 11:59 am

        Thanks Gloria! It is so easy to make this soup!

        Reply
    4. Platter Talk

      January 18, 2016 at 10:30 am

      5 stars
      Loving this simple, healthy and ever-so delicious soup; thanks so much for sharing!

      Reply
      • Christine

        January 18, 2016 at 11:59 am

        Thanks and love your comment!

        Reply
    5. Sherri @ Watch Learn Eat

      January 18, 2016 at 9:43 am

      5 stars
      I love how easy this is to make! Butternut squash soup is one of my favorites! 🙂

      Reply
      • Christine

        January 18, 2016 at 12:00 pm

        Thanks Sherri! This recipe freezes really well also.

        Reply

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    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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