u003cmeta charset=u0022utf-8u0022/u003eu003cstrongu003eIs butternut squash soup healthy for you?u003c/strongu003e

Yes! A bowl of my paleo butternut squash soup is just 176 calories and 8 carbs (toppings included)! Have two bowls!

Can I meal prep this soup recipe?

u003cmeta charset=u0022utf-8u0022/u003eYes! To meal prep with this squash soup, I recommend making a big batch on Sunday and use for meals throughout the week. On occasion, I will make 2 batches and freeze the second batch for an easy meal later in the month.

u003cmeta charset=u0022utf-8u0022/u003eu003cstrongu003eCan you freeze butternut squash soup?u003c/strongu003e

u003cmeta charset=u0022utf-8u0022/u003eYou can absolutely freeze this soup recipe. I love whipping up a few batches of this soup and storing them in freezer-proof containers. When ready to eat, I will thaw and reheat in my u003cspan data-tasty-link-href=u0022https://amzn.to/3A5hrEBu0022 class=u0022tasty-linku0022u003edutch 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.

Healthy Paleo Butternut Squash Soup (Vitamix Option!)

Name: Healthy Paleo Butternut Squash Soup | Vitamix Option
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Soup
Ingredients: 1 tbsp ghee; 1 tsp olive oil; 1/2 cup full-fat coconut milk; 4 cloves garlic; 1 3-pound butternut squash, cut in half lengthwise, seeds removed; 3 large carrots (diced in big chunks); 1 medium onion (quarter the onion, big chunks); 2 1/2 cups chicken broth; 3 slices bacon, chopped; salt and pepper to taste; pumpkin seeds and thyme for garnish

Healthy Paleo Butternut Squash Soup | Vitamix Option

★★★★★

5 from 3 reviews

This delicious, healthy butternut squash soup recipe features a rich & creamy blend of roasted squash, garlic, chicken broth, & coconut milk. Topped with crispy chopped bacon and cilantro pumpkin seeds, this beautiful soup bursts with flavor in every bite. Paleo, Gluten-Free, Dairy-Free, and Whole30.

Total Time: 55 minutes
Yield: 6 servings 1x

Ingredients

Scale

1 tbsp ghee
1 tsp olive oil
1/2 cup full-fat coconut milk
4 cloves garlic
1 3-pound butternut squash, cut in half lengthwise, seeds removed
3 large carrots (diced in big chunks)
1 medium onion (quarter the onion, big chunks)
2 1/2 cups chicken broth
3 slices bacon, chopped
salt and pepper to taste
pumpkin seeds and thyme for garnish

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Instructions

Preheat oven to 425F. Line a large roasting sheet with parchment paper. Place the butternut squash, carrots, onion, and garlic on a roasting sheet. Drizzle with olive oil, salt, and pepper. Add to the top shelf of your oven. Roast for 20 minutes.
After 20 minutes of roasting, remove the onions, carrots, and garlic. Roast the squash for 25 more minutes. Make sure it is fork-tender and allow it to cool before scooping out the squash.
Once cool, start scooping out the inside and transfer the squash and carrots to your blender (I use a Vitamix) along with the onions and garlic. Add 2 1/2 cups of chicken stock. Depending on desired consistency, add more broth for 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 to make the flavors explode.