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–+ servings
Spoon scooping out butternut squash soup.

Whole30 Butternut Squash Soup

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 8 People
Calories 216 kcal

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

Serving: 1gCalories: 216kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2044mgPotassium: 792mgFiber: 4gSugar: 10gVitamin A: 14910IUVitamin C: 42mgCalcium: 95mgIron: 3mg
Keywords creamy butternut squash soup, creamy butternut squash soup recipe, easy butternut squash soup, instant pot butternut squash soup
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