Need a warm and cozy dinner recipe? Try this Whole30 Butternut Squash Soup! It's rich, flavorful, and easy to make! Plus, you only need a few simple ingredients like butternut squash, onion, apple, and coconut milk.
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🍴Ingredient Notes
- Sweet Onion - Peeled and roughly chopped.
- Apples - Peeled and roughly chopped. I used Honeycrisp, but you could use Gala, Fuji, or McIntosh.
- Butternut Squash - Peeled, deseeded, and roughly chopped. Make sure it's a medium sized butternut squash.
- Full Fat Coconut Milk - I have tested it with light coconut milk and it worked! It's just not as creamy.
- Chicken Broth & Water - If you're vegan you can also use vegetable broth. I like using a mix of chicken broth and water! Feel free to add more or less depending on how thin you like the soup.
🍴Step by Step Instructions
Step 1:
Start by sautéing onions in a large pot with a tablespoon of olive oil. (Coconut oil or olive oil will work too!)
Step 2:
When the onions are translucent add in the rest of the ingredients. Stir well and cover the pot. Let the soup simmer on medium/low for about 30 minutes. (Or until butternut squash is fork tender.)
Step 3:
To blend, use an immersion blender. Make sure it's fully submerged and turn it on high until the soup is smooth and creamy. You can also (carefully!) transfer the soup to a high-speed blender.
Helpful Tips
- Don't bother peeling the apples! The skin will blend right into the soup.
- I love using an Immersion Blender for this recipe! You can puree the soup with a regular blender but it's difficult transferring hot soup.
- Sauté the onions before adding in the rest of the ingredients. This helps to bring out the flavor.
- Add herbs! I love adding in fresh thyme and rosemary into this recipe.
- Most medium sized butternut squash will work with this recipe. It should be about 8 cups.
- Add chicken for extra protein! Sometimes I'll add shredded or chopped chicken to my soup.
- You can also add gluten-free pasta to this recipe!
- Top with crispy bacon, or toasted croutons!
Frequently Asked Questions
Absolutely. Just swap the chicken broth for vegetable broth.
Yes, this recipe is Whole30 friendly! It's made from mostly whole food ingredients.
Yes! Follow instructions the same as on the stovetop but cook on high for 15 minutes in the pressure cooker.
How to store leftovers
Leftovers can be stored in the refrigerator for about 5 days. You can also freeze the soup in a freezer safe container for up to 3 months! I usually put half of the batch in the freezer for days I don't feel like cooking!
More Soup Recipes!
- Whole30 Tomato Basil Soup
- Paleo Creamy Chicken Soup
- Creamy Carrot Tomato Soup (Dairy-Free)
- Instant Pot Taco Soup
- Chicken Bone Broth Soup (Whole30 Friendly!)
After you try this Whole30 Butternut Squash Soup, make sure to leave a comment & rate the recipe!
Recipe
Whole30 Butternut Squash Soup
Equipment
- 1 Large Pot
- Immersion Blender
Ingredients
- 8 Cups Cubed Butternut Squash
- 4 Cups Chicken Broth You can also use vegetable broth!
- 4 Cups Water
- 13.5 Ounces Full Fat Coconut Milk
- 2 Apples, Cubed
- 1 Sweet Onion, Chopped
- 1 Tablespoon Olive Oil
- 1+½ Teaspoons Salt
- ½ Teaspoon Black Pepper
Instructions
- Start by sautéing onions in a large pot with a tablespoon of olive oil. (Coconut oil or olive oil will work too!)
- When the onions are translucent add in the rest of the ingredients. Stir well and cover the pot. Let the soup simmer on medium/low for about 30 minutes. (Or until butternut squash is fork tender.)
- To blend, use an immersion blender. Make sure it's fully submerged and turn it on high until the soup is smooth and creamy. You can also (carefully!) transfer the soup to a high-speed blender.
Notes
Helpful Tips
- Don't bother peeling the apples! The skin will blend right into the soup.
- I love using an Immersion Blender for this recipe! You can puree the soup with a regular blender but it's difficult transferring hot soup.
- Sauté the onions before adding in the rest of the ingredients. This helps to bring out the flavor.
- Add herbs! I love adding in fresh thyme and rosemary into this recipe.
- Most medium sized butternut squash will work with this recipe. It should be about 8 cups.
- Add chicken for extra protein! Sometimes I'll add shredded or chopped chicken to my soup.
- You can also add gluten-free pasta to this recipe!
How to store leftovers
Leftovers can be stored in the refrigerator for about 5 days. You can also freeze the soup in a freezer safe container for up to 3 months! I usually put half of the batch in the freezer for days I don't feel like cooking!Nutrition
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Mel
This might be my favorite recipe on your blog! So yummy!! I made without chicken and added cauliflower gnocchi.