Roasted Butternut Squash Soup Recipe (Vitamix Option)
Published Jan 24, 2018 Updated Sep 03, 2024
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This delicious and healthy roasted butternut squash soup recipe features a rich and creamy blend of roasted squash, garlic, chicken broth, and coconut milk. Topped with crispy chopped bacon and pumpkin seeds, this beautiful soup bursts with flavor in every bite. Paleo, Gluten-Free, Dairy-Free, and Whole30.
Why You’ll Love This Roasted Butternut Squash Soup
Cozy soup is what I crave all Fall and Winter and this easy butternut squash soup recipe is no exception! This delicious blend of roasted squash, garlicky goodness, creamy coconut milk, and savory chicken broth is just incredible.
Even more perfect, I top my squash soup with crispy bacon and pumpkin seeds and drizzle with coconut milk to make the flavors even more dazzling. This simple recipe is done in no time as I throw all the ingredients into my Vitamix and let that baby work for me!
Whole30 and Paleo compliant and low in carbs, this beautiful bowl of goodness is approved by my kids, husband, and even my new little puppy Archie. It’s a real crowd-pleaser!
Ingredient Notes
This creamy soup calls for a handful of simple ingredients and is easy to customize to your liking. Feel free to add additional roasted veggies (like red bell peppers) or any fresh herbs and garnishes depending on your personal preference. The beauty of this soup is that you can make it your own ( soup is so forgiving!), so get creative and try different things!
- chicken broth: chicken broth really adds to the savory flavor of the soup. I recommend chicken bone broth which really has some wonderful health benefits (like collagen!). You can find this in brands like Kettle & Fire from your local organic grocery store. You can substitute vegetable stock for a vegan version.
- bacon: I think the crisp bacon topping adds a ton of depth of flavor to this squash soup. I always buy sugar-free bacon (which makes it Whole30 compliant!). However, feel free to omit the bacon. The soup alone will still blow your mind!
- coconut milk: To make my butternut squash soup dairy-free, I use coconut milk. I love the thick, creamy flavor it adds! You can swap this for heavy cream if desired.
- butternut squash: If you feel totally overwhelmed by having to roast butternut squash, or you’re in a pinch and want something quick, you can buy pre-cut butternut squash at your local grocery store!
- ghee: For a vegan version, use vegan butter instead of ghee.
- olive oil or avocado oil
- garlic cloves
- onion: You can use sweet onion or yellow onion for this recipe.
- carrots
- pumpkin seeds
- fresh thyme
- pinch of salt and black pepper to taste
How To Roast Butternut Squash
So many readers wonder how to cook butternut squash. It does look quite intimidating, but I promise it’s actually quite easy!
- Preheat oven to 425º.
- Line a large roasting sheet pan with parchment paper. Place the butternut squash cut in half lengthwise (scoop out all the seeds just like you would a pumpkin), carrots, onion, and garlic on a roasting sheet. Drizzle with olive oil, salt, and pepper. Add to the top shelf of your oven.
- After 20 minutes of roasting, remove the onions and garlic. After 45 minutes, remove the squash and carrots. Make sure it is fork-tender and allow it to cool at room temperature before scooping out the squash.
That’s it! All you have to do is cut the squash, scoop the seeds, drizzle with oil, and roast in the oven! Once cooled. scoop out the squash flesh and add all the roasted veggies to your blender. Cooking butternut squash has never been easier!
Step-by-Step Instructions
After you’ve roasted your squash, here’s what you’ll need to do to make the soup.
- Once cool, start scooping out the inside and transfer the squash and carrots to your blender (I use a Vitamix) along with the roasted garlic and onions. Add 2 1/2 cups of chicken stock. Depending on the desired consistency, add more broth for a thinner soup and less for a thicker consistency.
- Add in the ghee and coconut milk and blend until all ingredients are smooth.
- Add more seasoning to taste and top with bacon, fresh thyme, and pumpkin seeds. Drizzle everything with fresh coconut milk (or a drizzle of cream) to make the flavors explode.
Mac’s Pro Tips
Expert Tips
- If you don’t have a Vitamix to blend your butternut squash soup ingredients, don’t worry! There are alternative methods that will work just as well! The time it takes to blend may differ, but just eyeball it and know you’re done when all the ingredients are blended and smooth! Alternative options include an immersion blender, regular stand blender, Nutribullet, or food processor.
- For a dairy-free option, replace ghee with vegan butter. To make this vegan, omit the bacon and use veggie broth and vegan butter.
Serving & Storage Tips
Add your blended soup to a bowl and drizzle the top with fresh coconut milk, pumpkin seeds, and crispy sugar-free bacon pieces. It’s perfect for any meal! Try warming up some of this soup in a mug in the mornings and sip on it on your drive to work.
Store in an airtight container in the fridge for up to one week or freeze for up to 3-5 months.
Recipe FAQs
Yes! A bowl of my paleo butternut squash soup is just 176 calories and 8 carbs (toppings included)! Have two bowls!
Yes! To meal prep with this squash soup, I recommend making a big batch on Sunday and use for meals throughout the week. Occasionally, I will make 2 batches and freeze the second batch for an easy meal later in the month.
You can freeze this soup recipe. I love whipping up a few batches of this soup and storing them in freezer-proof containers. I will thaw and reheat when ready to eat in my dutch oven. Freezing is perfect if you are craving a bowl of creamy butternut squash soup on a crisp fall day but don’t feel like cooking. Last 3-5 months.
More Cozy Soup Recipes
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Healthy Roasted Butternut Squash Soup Recipe (Vitamix Option)
Ingredients
- 3 pound butternut squash cut in half lengthwise, seeds removed
- 1 tsp olive oil
- 1 tbsp butter or vegan butter
- 1/2 cup full-fat coconut milk
- 4 cloves garlic
- 3 large carrots diced
- 1 medium onion chopped
- 2 ½-3 cups chicken or vegetable broth as needed
- ¼ tsp cinnamon
- 3 slices bacon chopped
- salt and pepper to taste
- thyme and toasted pepitas for garnish
Instructions
- Preheat your oven to 425F. Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with a pinch of salt and pepper. Roast in the oven for 45-55 minutes, or until the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
- Cook the Bacon: While the squash is roasting, heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
- Cook the Vegetables: In the same pot with the bacon fat, add 1 tbsp butter (or vegan butter). Once melted, add the chopped onion, garlic and carrot chunks. Cook, stirring occasionally, for about 5-7 minutes until the vegetables start to soften.
- Scoop the Squash: Once the roasted squash has cooled enough to handle, scoop the flesh out of the skins and add it to the pot with the cooked vegetables.
- Season and Add Broth: Sprinkle in ¼ tsp cinnamon and season with salt and pepper to taste. Sprinkle in ¼ tsp cinnamon and season with salt and pepper to taste. Pour in 2 ½ cups of chicken or vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Remove the pot from heat and add the coconut milk. Use an immersion blender to puree the soup until smooth. If the soup is too thick, add more broth until you reach the desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Serve: Ladle the soup into bowls. Top each serving a drizzle of coconut milk, crispy bacon, toasted pumpkin seeds (pepitas), and a sprinkle of fresh thyme or cayenne pepper for an additional kick. Serve hot
Notes
Expert Tips
- If you don’t have a Vitamix to blend your butternut squash soup ingredients, don’t worry! There are alternative methods that will work just as well! The time it takes to blend may differ, but just eyeball it and know you’re done when all the ingredients are blended and smooth! Alternative options include an immersion blender, regular stand blender, Nutribullet, or food processor.
- For a dairy-free option, replace ghee with vegan butter. To make this vegan, omit the bacon and use veggie broth and vegan butter.
Serving & Storage Tips
Add your blended soup to a bowl and drizzle the top with fresh coconut milk, pumpkin seeds, and crispy sugar-free bacon pieces. It’s perfect for any meal! Try warming up some of this soup in a mug in the mornings and sip on it on your drive to work. Store in an airtight container in the fridge for up to one week or freeze for up to 3-5 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The length of time to roast all the veggies is off – took twice the amount of time?
Modified a bit and used a tasty homemade vegetable broth roasted the squash and carrots in a garlic infused oil (can’t have onion or garlic.. sad day )
Used equal parts of broth and coconut milk but way less it was like and amazing tasty like mashed sweet potatoes but squash instead! Just salt and pepper were the addition. But I can only imagine how good the whole thing is. I dont eat meat and am on restricted diet and this felt like thanksgiving to me!!
Thank you 🙂