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5 from 3 votes

Healthy Paleo Butternut Squash Soup | Vitamix Option

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.
Prep Time10 minutes
Cook Time45 minutes
Course: Main Dish/Soup
Cuisine: Soup
Diet: Gluten Free
Keyword: butternut squash soup, Healthy, paleo, roasted butternut squash, whole30
Method: Oven
Servings: 6 servings
Author: Ashley McCrary


  • 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


  • 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.


Store in an air-tight container in the fridge for up to one week and freeze for 3-5 months. 
For a dairy-free option, replace ghee with vegan butter. 
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.


Serving: 1serving | Calories: 176kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Cholesterol: 12mg | Sodium: 869mg | Fiber: 2g | Sugar: 3.6g