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# Butternut Squash Soup
- URL: https://thatpaleochick.com/butternut-squash-soup/
- Published: 2024-11-08T01:17:10.000Z
- Updated: 2026-10-09T16:31:47.000Z
- Description: This Butternut Squash Soup is a creamy, cozy dish made with roasted squash and coconut milk, perfect for Paleo and dairy-free diets.
- Author: Krista Wade
- Tags: Recipe, Soup, Butternut Squash, Dairy-Free, Paleo, Comfort Food, Gluten-Free, Vegetable, Lunch, Grain-Free, Nut-Free, Egg-Free, Low-Carb, Whole30, Vegan, Vegetarian, Sugar-Free, Anti-Inflammatory, Celiac-Friendly, Alpha-Gal Friendly, Low-Purine

This **Butternut Squash Soup** is a warm and comforting dish made with roasted butternut squash, aromatic spices, and creamy coconut milk. Perfect for Paleo and dairy-free diets, this soup is naturally sweet, rich, and packed with nutrients. With hints of ginger and cinnamon, it’s ideal for a cozy meal on cool days, bringing both flavor and nourishment to your table.

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## Nutritional Benefits of Key Ingredients

### Butternut Squash

- **High in Fiber**: Supports digestive health and helps regulate blood sugar levels.
- **Rich in Vitamins A and C**: Boosts immune function and promotes skin health.

### Coconut Milk

- **Healthy Fats**: Contains medium-chain triglycerides (MCTs) that support energy and metabolic health.
- **Dairy-Free Creaminess**: Adds a smooth, creamy texture without the need for dairy.

### Garlic

- **Immune-Boosting Properties**: Known for its antiviral and antibacterial benefits.
- **Anti-inflammatory Effects**: Helps reduce inflammation and supports heart health.

### Ginger

- **Anti-Inflammatory**: Reduces inflammation and soothes the digestive system.
- **Supports Immune Health**: Contains compounds that promote respiratory health.

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## FAQs

### Can I make this soup without coconut milk?

Yes, you can substitute with almond or cashew milk for a different flavor, though the texture and richness may vary.

### How long does this soup keep in the refrigerator?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove before serving.

### Can I freeze this soup?

Absolutely! This soup freezes well. Allow it to cool, then freeze in portions for up to 3 months.

### Is this soup good for meal prep?

Definitely! This soup is easy to reheat and makes a great addition to weekly meal prep.

### Can I add other toppings to this soup?

Yes, roasted pumpkin seeds, a sprinkle of nutmeg, or a swirl of coconut cream make great toppings for extra flavor and texture.

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This **Butternut Squash Soup** is a creamy, comforting dish that’s perfect for cool weather. Made with roasted squash, aromatic spices, and coconut milk, it’s Paleo, dairy-free, and deliciously satisfying. Whether you’re meal prepping or simply craving a cozy meal, this recipe is sure to please.

How do you enjoy your ****Butternut Squash Soup**? Share your favorite toppings or tips in the comments below, and don’t forget to tag ****@ThatPaleoChick** when you make this creamy, cozy soup! 🎃🥣🌿 #HealthyRecipes #PaleoSoup #DairyFree

## Butternut Squash Soup

This Butternut Squash Soup is a creamy, cozy dish made with roasted squash and coconut milk, perfect for Paleo and dairy-free diets.

- Prep time: 10 min
- Cook time: 45 min
- Total time: 55 min
- Servings: 4 servings

### Ingredients

- 1 large butternut squash, cut in half, seeds removed
- 1-2 tablespoons olive oil
- Pinch of salt
- 2 tablespoons olive oil
- 3/4 cup sweet onion, finely chopped
- 3 cloves garlic, crushed
- 1 1/4 teaspoons ginger, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- Pinch of cayenne pepper
- 15 oz coconut milk, canned, full-fat or lite
- 1-2 cups vegetable broth
- Cilantro for garnish, optional

### Instructions

1. Preheat the oven to 400°F (200°C). Brush the butternut squash halves with olive oil and sprinkle with a pinch of salt. Place on a baking sheet, cut side down, and roast for 30-35 minutes, or until tender.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped sweet onion and cook until softened, about 3-4 minutes.
3. Add the garlic, ginger, salt, cinnamon, and cayenne pepper to the pot. Stir and cook for another 1-2 minutes until fragrant.
4. Scoop the roasted butternut squash into the pot, discarding the skin. Add the coconut milk and 1-2 cups of vegetable broth, depending on your desired thickness.
5. Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed and garnish with cilantro, if desired, before serving.

### Nutrition per serving

- Calories: 200
- Total Fat: 12g
- Carbohydrates: 18g
- Protein: 3g
- Dietary Fiber: 4g
- Sugar: 5g