Roasted Butternut Squash Soup

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 healthy fats.

Related: Creamy Paleo Keto Chicken Soup

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.

Naturally creamy and silky roasted butternut squash soup uses just a few ingredients to create a cozy and warming meal. (Paleo and Whole30-friendly!)

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 (try this recipe)
  • 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.

Serves: 4

Nutritional Information (Per Serving):

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

Note on ingredients: Chicken is a “suspect” protein on the Bulletproof Diet because meat (even organic varieties) can come from birds that fed on moldy corn and soy. As a result, chicken has lower-quality fat with more omega-6 fatty acids and potential toxins than other grass-fed animals. If you do enjoy chicken broth, look for varieties from pastured organic bones (ideally from a local farmer), and only enjoy it a few times per week.

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