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Easy Butternut Squash Soup -Only 3 Ingredients and it's Grain, Gluten and Dairy Free! 24 Carrot Kitchen
5 from 2 votes

The Ultimate Paleo Butternut Squash Soup

This delicious, grain, gluten and dairy free soup is so easy to make!
Course Soup, Soup/Stew
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 132 kcal
Author Christine Galvani


  • 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)


  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.