This Paleo Butternut Squash Soup is Whole30, vegan, and naturally gluten/dairy free. Made in one pot in under an hour – it’s easy + delicious!

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Is there anything more delicious and cozy than butternut squash soup? This easy paleo butternut squash soup recipe is a staple in our home during the fall. Made with only a few ingredients – it’s quick to make and so tasty!

This paleo butternut squash soup is naturally gluten free, dairy free, whole30 friendly and vegan!

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Before we get started… did you know I have a FREE 7 Day Whole30 Meal Plan? Click here for the details!

How to make Paleo Butternut Squash Soup:

Making butternut squash soup isn’t hard at all! This healthy butternut squash soup comes to just one pan. 

Step 1: Heat olive oil in a pan over medium high heat. Sauté squash, carrots, onions + garlic until slightly browned + soft on edges.

Step 2. Add your spices, fill with stock + bring to a boil. Once boiling, reduce heat and simmer for 30-40 minutes.

Step 3: Allow soup to cook + blend it up! My Vitamix always gets jobs like this done in no time!

That’s literally it… it doesn’t get any easier than that!

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Can you make this Paleo Butternut Squash Soup in your crockpot? 

Yes you can! If you’d like to make this in your crockpot, I’d recommend following step one, then adding all ingredients to the crockpot + cooking on low. 

Why is this Butternut Squash Soup Made without milk?

Because it doesn’t need it 🙂 Once you try this, you won’t even miss the milk. The creaminess of the squash + veggies when blended tastes just like soup that has milk in it. You really don’t need it!

What can you serve this butternut squash soup recipe with?

• I like to garnish with fresh cilantro and toasted pumpkin seeds
• You can add bacon bits on top
• Serve it alongside these Whole30 Cashew Coconut Chicken Tenders for a well balanced meal
• If you’re not paleo/whole30 – a big loaf of crusty bread 🙂

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Things we used for this recipe:

• blender
• olive oil
• vegetable stock or bone broth if not vegan/vegetarian
• pepper
• paprika
• salt
• cinnamon 
• turmeric

Other healthy soup recipes you’ll love:

• Crockpot Chicken Quinoa Taco Soup
• Healthy Lemon Chicken Soup
• Vegan Pasta Fagioli
• Whole30 Italian Wedding Soup

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5 from 2 votes

Paleo Butternut Squash Soup

This Paleo Butternut Squash Soup is Whole30, vegan, and naturally gluten/dairy free. Made in one pot in under an hour - it's easy + delicious!

Course Main Course

Cuisine American

Keyword paleo butternut squash soup, whole30 butternut squash soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Calories 102kcal

Ingredients

• 2 tablespoons olive oil
• 1 lbs butternut squash cubed
• 1 cup carrots diced
• ½ cup onion diced
• 1 tablespoon garlic minced
• 1 quart vegetable stock
• 1 teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon turmeric

Instructions

• Heat olive oil in a pan over medium heat. Saute squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent
• Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.
• Allow soup to cool + add to a blender. Blend until smooth.

Notes

Can you make this Paleo Butternut Squash Soup in your crockpot? 

Yes you can! If you'd like to make this in your crockpot, I'd recommend following step one, then adding all ingredients to the crockpot + cooking on low. 

Why is this Butternut Squash Soup Made without milk?

Because it doesn't need it 🙂 Once you try this, you won't even miss the milk. The creaminess of the squash + veggies when blended tastes just like soup that has milk in it. You really don't need it!

What can you serve this butternut squash soup recipe with?

• I like to garnish with fresh cilantro and toasted pumpkin seeds
• You can add bacon bits on top
• Serve it alongside these Whole30 Cashew Coconut Chicken Tenders for a well balanced meal
• If you're not paleo/whole30 - a big loaf of crusty bread 🙂

Nutrition Facts

Nutrition Facts

Paleo Butternut Squash Soup

Amount Per Serving (1 cup)

Calories 102 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 843mg 35%

Potassium 361mg 10%

Total Carbohydrates 15g 5%

Dietary Fiber 2g 8%

Sugars 4g

Protein 1g 2%

Vitamin A 242%

Vitamin C 22.5%

Calcium 4.9%

Iron 4.3%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for help with eating healthy?Check out our 4 Weeks of Clean Eating Guide!

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Get the nutritional facts for this recipe here.