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Butternut squash soup

Butternut Squash Soup

This homemade Butternut Squash Soup is the best you'll ever taste! It's simple, super creamy and full of delicious roasted butternut flavor. This recipe is healthy, filling, comforting, and warms you up when the weather is chilly.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Side Dish, Soup
Cuisine: AIP, Low-Carb, Paleo, Plant-Based
Servings: 4

Equipment

  • Blender

Ingredients
 

  • 1 large butternut squash
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, skin on
  • 1 celery root, roughly chopped
  • 1 400 ml can full fat coconut milk
  • 1.5 cups organic chicken or vegetable broth, more if needed
  • Avocado oil
  • Sea salt, to taste

Instructions
 

  • Preheat oven to 425°F. Line baking sheet with parchment paper.
  • Cut butternut squash in half lengthwise and scoop out seeds.
  • Arrange butternut squash (flesh down), garlic, onion and celery root on the baking sheet. Rub the flesh of the squash with a little avocado oil and drizzle some on everything else. Sprinkle with sea salt.
  • Roast for 30-35 minutes, or until butternut squash is tender. Remove from oven and let cool slightly before handling.
  • Scoop the squash from the skins and place into blender. It should measure about 5 cups of squash.
  • Add the onion, peeled garlic, celery root, coconut milk, broth and sea salt to the blender. Puree until smooth.
  • If the soup is too thick, add a little more broth until desired texture is reached.
  • If the soup isn’t hot enough, pour into a saucepan and heat gently before serving.
  • Store leftovers in a mason jar in the fridge for up to one week.
Keyword butternut squash, celery root, coconut milk, dairy free, roasted, soup, vegan