Creamy Paleo Butternut Squash Soup with Coconut Milk

This Paleo butternut squash soup is rich, creamy, and loaded with flavor. This gluten-free vegan soup is spiced with fresh ginger and garlic. Give it a try if you’re looking for simple butternut squash recipes, like this roasted butternut squash with rosemary, which is another delicious option.

Ingredients and Substitutions

Despite how easy this soup is to prepare, the flavors are deep and satisfying. The sweetness of the butternut squash pairs well with the savory flavors of the onions and garlic.

Ginger and coconut milk add complexity and a silky smooth consistency to this paleo soup. If you’re not a fan of ginger, you can substitute a tablespoon of chopped fresh sage leaves instead. And if coconut milk isn’t your thing, you can substitute any type of plant-based milk you prefer. 

How to Make Paleo Butternut Squash Soup

This easy soup works on busy weeknights even if you’re short on time. There’s no sautéing involved – simply chop up the veggies and plunk them in a pot. Add the liquids and seasonings and simmer until cooked, then blend it all up. You can use an immersion blender, a regular blender, or a food processor to puree this paleo butternut squash soup.

Storing the Leftovers

This soup is perfect for meal prepping. Make a double batch on the weekend and store in an airtight container in the fridge for up to five days. You can reheat the leftovers in the microwave or in a pot on the stove set to low-medium heat until your desired temperature is reached.

Optional Garnishes

Top this soup with a drizzle of extra virgin olive oil, a sprinkling of fresh chopped chives, or a handful of roasted pumpkin seeds, if desired.

4.41 from 5 votes

Pin Recipe Print Recipe

Paleo Butternut Squash Soup Recipe

This Paleo butternut squash soup is creamy, smooth, and flavorful. This gluten-free vegan soup is perfect for the holidays, especially if you're entertaining guests with various dietary requirements.

Cook Mode(prevent your screen from going dark)

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 141kcal

Author Jennifer Bell

Equipment

• Blender or food processor

Ingredients

• 4 cups peeled and chopped raw butternut squash
• 4 cups water
• 2 cups chopped onion
• 1 cup coconut milk
• 1 tablespoon chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: garnish with fresh chives, a drizzle of olive oil, and/or a handful of roasted pumpkin seeds.

Instructions

• Add the butternut squash, onion, garlic, ginger, coconut milk, water, salt, and pepper to a large pot on the stove.
• Cover the pot and simmer on low-medium heat for 45 minutes.
• Use an immersion blender, regular blender, or food processor to purée the soup to a smooth consistency.

Notes

• You can substitute any type of plant-based milk you prefer.
• Store this soup in an airtight container in the fridge for up to five days.

Nutrition

Calories: 141kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 310mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9921IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg