Cozy Paleo Roasted Butternut Squash Soup
When the weather cools down (or when you just need a big cozy hug in a bowl), nothing hits the spot like a creamy, nourishing soup. The best part? This one looks fancy but is secretly super simple—and it’s dairy-free, gluten-free, Paleo, and packed with flavor.
The secret to that deep, rich taste? Roasting the veggies. By letting the oven caramelize your butternut squash, sweet potato, carrots, onion, apple, and garlic, you get those magical sweet-and-savory notes that make this soup feel like comfort food at its finest.
Whether you’re meal-prepping for the week or serving it at a fall dinner party, this soup is one you’ll keep coming back to.
Ingredients (Serves 8)
1 large butternut squash (about 2 lbs), cut in half, seeds scooped out
3 large carrots, ends trimmed
1 large onion, peeled and halved
1 Granny Smith apple, halved and cored (skin on!)
1 medium sweet potato, whole
1 head of garlic, top 1/3 cut off
1/4 cup olive oil
Kosher salt + black pepper
4 cups chicken stock (or veggie stock if you’d like it vegetarian)
Equipment You’ll Need
Rimmed baking sheet
High-speed blender
Dutch oven or soup pot
Instructions
Prep the oven + veggies.
Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper. Place the squash, carrots, onion, apple, sweet potato, and garlic on the sheet. Drizzle generously with olive oil, salt, and pepper.Roast in stages.
Roast everything together, but keep an eye on doneness:
🍏 Apple + garlic → done at 30 minutes
🥕 Carrots + sweet potato → done at 45 minutes
🎃 Butternut squash + onion → done at 60 minutes
Remove each as they’re ready (this keeps the soup from turning bitter).
Blend it up.
Add roasted apple, carrots, and squeezed-out garlic cloves to the blender.
Scoop out the butternut squash flesh (discard skin), peel the sweet potato, and add both.
Peel off any charred onion layers, toss the soft middle into the blender.
Pour in 2 cups chicken stock.
Blend until smooth (about 60–90 seconds).
Simmer + season.
Transfer the soup to a Dutch oven. Stir in the remaining 2 cups stock until you get your preferred consistency. Bring to a gentle simmer. Taste and adjust seasoning with more salt and pepper.Serve + enjoy.
Ladle into bowls and top with fresh microgreens or chopped chives. Serve with a slice of grain-free bread (or just a big spoon).
Leftovers? Yes, please.
This soup keeps beautifully:
In the fridge: up to 5 days.
In the freezer: up to 6 months. (Pro tip: freeze in individual containers for easy grab-and-go lunches!)
Why You’ll Love This Soup
✔ Nourishing + filling without any dairy or cream
✔ Naturally gluten-free + Paleo-friendly
✔ The roasted veggies bring out rich, caramelized flavor
✔ Cozy enough for a dinner party, simple enough for a weeknight
So grab your favorite sweater, cozy up with a bowl, and let this roasted butternut squash soup warm you from the inside out.
