This Easiest Whole30 Butternut Squash Soup is the soup that you NEED all year round. It’s warm, perfectly spiced, creamy + so, so simple. It also happens to be completely dairy-free, Paleo + Whole30!
Y’all I’m just going to name it + claim it. I am a basic, white girl when it comes to all things fall. I am not one bit ashamed to throw myself into the category of “flannel + booties, pumpkin spice + candles, football +falling leaves” loving women. Honestly, the Target Dollar Section in Autumn is basically my spirit animal. I’ll throw some cinnamon at nearly anything this time of year…even this Whole30 Butternut Squash Soup.
Fall is also my favourite food season too because #thanksgiving + also #pumpkin, which I already mentioned, ha! It also feels acceptable to have multiple cups of strong, steamy coffee (decaf for me, ha!) in the morning when the air has some bite to it, so there’s that.
But, in the midst of back-to-school season + all of the life transitions that autumn seems to bring, sometimes you need something other than pumpkin scones or elaborate casserole recipes. In fall, I crave simple food too.
This Whole30 Butternut Squash soup is as simple + easy + DELICIOUS as they come. I mean it, I could eat this stuff every dang day (and I wouldn’t even be bothered if I had to cook it that often too – it’s that basic).
This soup is Fall in a bowl. There, I said it.
What ingredients do I need to make this Butternut Squash Soup?
This soup is really simple + I mean stupid simple. It has a handful of really, really basic ingredients. Here’s what you’ll need:
- butternut squash: this one is pretty self-explanatory and expected in this soup, but you can totally swap it out for pumpkin or sweet potato if you want to or if you don’t have butternut squash around you!
- onion: roasting the squash with a sweet white onion adds the most amazing depth of flavour with little effort. If onions bother you, you could totally leave it out, it’ll just change the flavour slightly!
- apple: I know that it sounds a bit strange to add some apple to a savoury soup, but THIS is the magic ingredient! It adds the most delicious underlying level of sweetness. It’s the thing that makes people go “hmmmmm…what is that?”. You can use any apple variety that you like, but I always go for something like a pink lady!
- bone broth or stock: I LOVE using my homemade bone broth for this soup, but you can totally use a store bought version or some stock too. Just choose a high quality one if you can (like kettle + fire) because a good broth always equals a good soup!
- cinnamon + nutmeg: these warming fall spices are exactly what you’d expect to find in the perfect fall soup + this whole30 butternut squash soup is no exception. A dash of cinnamon + a pinch of nutmeg really takes this soup to the next level.
- salt
- oil
How to make the easiest whole30 butternut squash soup
Did I mention this recipe is simple? Because for me, that’s really the beauty of it. It requires a few minutes of chopping, some unattended time in the oven + a few minutes at the end to blend it all together. Simple.
And yet, it tastes like a flavour masterpiece. It is thick + creamy + dreamy without one little ounce of dairy or thickener. It’s allllll natural.
- Chop the ingredients: this sounds easy, but can feel tricky when you’re dealing with a veggie like a butternut squash. I find the easiest way is to cut the top and bottom off of the squash and then cut it in half lengthwise. I scoop out the seeds + slice it into inch thick strips. This way, I can easily remove the peel. (If you have a high speed blender, you can even leave the peel on + just chop into cubes.
- Add the cubed apples, onion and butternut squash to a pan + toss with oil, spices and salt.
- Roast the veggies: bake everything until it’s golden + brown. This really is what makes this soup different from any other version. The richness level is SO GOOD!
- Blend with bone broth: throw everything together into the blender along with some delicious broth + blend until creamy, smooth + delicious.
This Whole30 Butternut Squash Soup is Paleo + Whole30 compliant. It’s gluten-free and dairy-free. It has no added sugars or nuts. It’s basically an easy win that you can serve to almost anyone with complete confidence – no matter their dietary preferences or restrictions!
Plus, the ingredient list is made up of pronounceable, real food ingredients. That makes Jessica happy.
What’s the best way to store this soup?
This Whole30 Butternut Squash Soup is ideal for prepping ahead. You can roast the veggies in advance + blend when ready to serve OR just make the entire recipe – start to finish – and chuck it into your fridge until your guests arrive. It keeps for a few days + makes delicious leftovers. You absolutely can freeze it too, so it’s perfect to make a big batch, half for now + half for the freezer. It will last in the freezer for months!
How can I make this a meal?
I love mine alongside of the best salad ever for a lighter meal, but my husband prefers some nice crusty bread to dip in his. It would also be a great appetiser to a meal of my apricot glazed chicken thighs and salt + vinegar magic potatoes (but then, what wouldn’t?).
Please, please, please do yourself a favour + try this soup. I’m not even just saying that because its my recipe. I’m saying that because I genuinely believe it will make your life better.
Let me know in the comments what you think! And as always, I love to see your photos over on instagram, so be sure + tag me in your recreations. If you’re not quick in fall mode yet, you can always pin this recipe to save for later too!
Other Fall Recipes You’ll Love:
- Pumpkin Spice Baked Oatmeal
- Paleo Pumpkin Cream Cheese Muffins
- Paleo Pumpkin Spice Syrup
- Whole30 Sausage + Kale Soup
Easiest Whole30 Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 white or yellow onion
- 1 apple**
- 1 tsp salt
- 1 tsp cinnamon
- 1 pinch nutmeg
- 2 tbsp olive, avocado or coconut oil
- 3-4 cups chicken or vegetable broth
Instructions
- Preheat the oven to 400f or 200c. Line 2 baking sheets with parchment paper and set aside.
- Peel and chop the butternut squash into large peices- roughly 1 inch cubes. Be sure to remove the seeds! Add the peices to your prepared baking sheets.
- Slice the onion and apple into big chunks and mix in with the squash.
- Drizzle the veggies (and apple) with oil and sprinkle over the cinnamon, salt and nutmeg. Toss everything until evenly coated.
- Bake the squash mixture for roughly 40 minutes or until caramelised and tender. (I usually toss everything at the 20 minute mark to ensure even coloring!)
- Once the veggies are cookied, throw them into a high speed blender with 3 cups of stock (to start). I reccomend using room temperature or cold stock so that you don't cause a blender explosion! Puree until completley smooth.
- Pour the soup mixture into a pot on the stove to keep warm. If the soup is too thick for your preference, add more stock now. You can also adjust the seasoning and add more salt or some pepper.
- Serve and enjoy!
I love, love, love this soup. I had half a butternut squash to use and was looking for an excuse to try this soup! I had to modify the quantities of things because of the half squash but it was still so DELISH. I love the addition of the apple – it really came through. Will definitely be making this soup again soon – whether it’s autumn or not!
Woohoo! This is another go-to for me too 🙂 So glad it was delish even in spring time!
This soup is so good! I took it to a church function and people raved and asked for the recipe. Love that it’s easy to make, too.