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A white bowl of butternut squash soup with chives sprinkled on top.
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4.67 from 3 votes

Paleo Butternut Squash Soup

This paleo butternut squash soup is creamy, smooth, and also happens to be vegan.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: fall
Servings: 6
Calories: 141kcal


  • 4 cups peeled and chopped raw butternut squash
  • 2 cups chopped onion
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 cup coconut milk
  • 4 cups water
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • Optional: garnish with fresh chives basil, or parsley


  • 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 to purée the soup to a smooth consistency (or transfer to a regular blender).
  • Makes 6 servings of paleo butternut squash soup.


  • You can substitute whatever plant-based milk you prefer.
  • This soup works well with carrots or sweet potatoes instead of butternut squash too, so feel free to substitute or do a combination.


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