Paleo Roasted Butternut Squash Soup Recipe
This Paleo Roasted Butternut Squash Soup is a hearty, flavorful, and comforting dish made by roasting a variety of root vegetables and fruits, then blending them with chicken stock into a creamy, velvety soup. Perfect for a healthy fall or winter meal, it's naturally gluten-free, nutrient-rich, and packed with natural sweetness and depth from caramelized roasted produce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables & Fruit
- 1 large butternut squash (about 2 pounds, cut in half, seeds scooped out)
- 3 large carrots (ends cut off)
- 1 large onion (peeled, ends cut off, cut in half)
- 1 large Granny Smith apple (cut in half and cored, skin left on)
- 1 medium sweet potato (whole)
- 1 head of garlic (top 1/3 cut off)
Other Ingredients
- 1/4 cup olive oil
- Kosher salt and pepper, to taste
- 4 cups chicken stock
Instructions
- Preheat the oven: Set your oven to 425ºF and line a large rimmed baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare vegetables for roasting: Arrange the butternut squash halves, carrots, onion halves, apple halves, whole sweet potato, and the garlic head with its top cut off on the prepared baking sheet. Drizzle everything evenly with olive oil and season generously with kosher salt and pepper to enhance caramelization and flavor.
- Roast the vegetables: Place the baking sheet in the oven and roast for 30 minutes, allowing the produce to soften and start caramelizing.
- Remove apple and garlic; flip some veggies: After 30 minutes, carefully remove the apple and garlic from the oven and set on another baking sheet on the counter. Flip the carrots and sweet potato to promote even roasting of all surfaces.
- Continue roasting carrots and sweet potato: Return the carrots and sweet potato to the oven and roast for an additional 15 minutes (45 minutes total) until they are soft and caramelized, then remove them from the oven.
- Finish roasting squash and onion: Roast the remaining butternut squash and onion for a total of 60 minutes, until fully soft and caramelized, then remove from the oven.
- Prepare roasted ingredients for blending: Add the roasted apples and whole roasted garlic bulbs to a blender. Peel off and discard any charred onion layers, then add the softened roasted onion. Peel off the sweet potato skin and add its flesh. Use a spoon to scoop out butternut squash flesh, discarding the skins, and add to the blender.
- Add chicken stock and blend: Pour 2 cups of chicken stock into the blender over the roasted ingredients. Blend on medium speed for 60 to 90 seconds until the mixture is completely pureed and smooth.
- Adjust soup consistency and season: Transfer the pureed soup to a Dutch oven or soup pot on the stove. Gradually add the remaining 2 cups of chicken stock until you reach your preferred consistency. Warm the soup over medium heat until it comes to a gentle simmer. Taste and season with kosher salt and black pepper as needed.
- Serve: Ladle the warm soup into bowls, garnishing with optional microgreens or chopped chives for a fresh, flavorful finish.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months to enjoy later.
- Additional tips: Refer to the recipe notes for helpful tips, ingredient substitutions, and FAQs to customize your soup to your liking.
Notes
- Roasting the vegetables caramelizes their natural sugars, adding depth and sweetness to the soup.
- Removing the apple and garlic early prevents them from overcooking and turning bitter.
- Peeling off charred onion skins improves the soup's flavor and texture.
- You can substitute vegetable stock for chicken stock to make this recipe vegetarian or vegan.
- Adjust the amount of stock to control the thickness of your soup.
- This soup freezes well, making it perfect for meal prep and easy reheating.