|November 18, 2020

Roasted Butternut Squash Soup

By Bulletproof Staff
Reviewed for Scientific Accuracy

Roasted Butternut Squash Soup

Roasted butternut squash soup recipe and content provided by Joshua Weissman

Roasted butternut squash soup highlights the best features of this amazing winter vegetable. Not only does butternut squash create a naturally silky soup without any fat, it transforms into a mind-blowing buttery dish when you combine it with quality fats.

Roasting butternut squash brings out rich and warming flavors in this soup, along with a lovely natural sweetness. Instead of masking its flavor with too many seasonings or extra ingredients, this roasted butternut squash soup lets these natural flavors shine.

This roasted butternut squash soup would make a delicious addition to Thanksgiving meals, or the perfect quick weeknight dinner. Serve it with delicious mains like paleo crab cakes or oven baked ribs, or with fluffy keto buns for a meatless meal that still satisfies.

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Roasted Butternut Squash Soup


Start to Finish: 1 hour (15 minutes active)


  • 4 1/2 pounds whole butternut squash
  • 3 tablespoons Grass-Fed Ghee, melted and divided
  • 4 cups pastured chicken stock
  • 1/2 cup full-fat canned coconut milk (BPA-free)
  • Salt to taste
  • Fresh thyme leaves or extra virgin olive oil to garnish


  1. Preheat your oven to 425 degrees.
  2. Peel your butternut squash, cut in half lengthwise, and scoop out the seeds. Rub them all over with 1 tablespoon of your ghee and roast them cut side down on a baking sheet lined with foil for 45 minutes to 1 hour or until completely soft.
  3. In a high powered blender (or in a soup pot with an immersion blender), add roasted butternut squash and 1 cup of chicken stock. Blend until mostly combined, then continue adding stock 1 cup at a time until you achieve a consistency you like. You can use less stock if you want a thicker soup.
  4. With your blender on medium speed, slowly stream in the coconut milk and remaining 2 tablespoons of ghee. Season with salt to taste.
  5. Serve roasted butternut squash soup with fresh thyme leaves and extra virgin olive oil drizzled on top

Makes: Serves 4

Nutritional Information (Per Serving):

  • Calories: 373
  • Fat: 18.7g
  • Saturated Fat: 8.1g
  • Cholesterol: 23mg
  • Salt: 786mg
  • Carbs: 55.4g
  • Fiber: 9.7g
  • Sugar: 11.7g
  • Net Carbs: 45.7g
  • Protein: 5.9g
  • Calcium: 237mg
  • Iron: 4mg
  • Potassium: 1690mg

Make this next: Creamy Paleo Keto Chicken Soup

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