This Paleo Squash Soup is creamy, healthy, packed with flavor, and perfect for fall! Butternut squash and pumpkin come together with apples and onions to create a savory soup with just the right amount of sweetness. Whole30, dairy free, and gluten free. 
This is kind of a knock off of the Panera Squash Soup. I made that soup last year for someone and she absolutely loved it, but it called for lots of heavy cream and apple cider. I knew when I made it paleo I wanted to cut down on the sugar and, of course, make it dairy free. I decided to roast some apples along with the squash and onions and totally leave out the cider. I replaced the heavy cream with cashew milk, but coconut milk would also work. The outcome is a super delicious, creamy, rich soup that is made much healthier! I’m in love!
My husband, who is a very picky about soups, loves this!! Usually a soup has to have lots of meat and veggies for him to approve, but he gladly ate this right up and said I should make it again!
This soup is Whole30 and can be vegan if vegetable broth is used in place of bone broth. It is delicious enough to serve to anyone though, regardless of dietary restrictions. It’s super easy to make- don’t be intimidated by the time. Most of that is just the veggies roasting in the oven and totally hands off and the rest is super fast. A quick blend with the immersion blender then heating it through and you’re ready. This can also be made ahead and is just as delicious reheated.
You will absolutely love all the flavors of this soup! So perfect for a chilly fall day.
Looking for more squash recipes? Here’s a how-to on cooking Spaghetti Squash and here is a delicious Baked Spaghetti made with spaghetti squash.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Squash Soup
Ingredients
- 1 medium to large butternut squash
- 2 medium onions, quartered
- 2 apples, cored and cut into eighths
- 1 15oz can pumpkin
- 2 cups bone broth veggie for vegan
- 2 cups unsweetened almond milk
- 1 teaspoon salt
- 1/4 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cinnamon
Instructions
- Line a large sheet tray with parchment paper and preheat the oven to 400°
- Cut the butternut squash in half, the long ways, and scoop the seeds out. Lightly salt and place cut side down on the sheet tray.
- Cut the onion in quarters, remove the skin, and place them on the sheet tray.
- Cut the apples into eight pieces each and remove the core, but leave the skin on. Place on the sheet with the veggies. Lightly salt the onions and apples.
- Roast entire tray for 45-50 minutes until the squash is tender and easily poked with a fork. Let cool 5-10 minutes until you're able to handle it.
- Scoop butternut squash into a large pot, add onions and apples, pumpkin, bone broth, cashew milk, salt, curry powder, pepper, and cinnamon.
- Blend with an immersion blender, off the heat, until completely smooth.
- Turn on medium to medium high and heat through.
- Blend again if needed.
- Serve with roasted pumpkin seeds and a drizzle of extra virgin olive oil, if desired.
Cindy Narofsky says
What apples do you prefer to use?
I used the copy recipes for this soup, it turned out ok. I would have preferred brilliant. And you’re right to much cider. I would prefer to use apples just not sure what you would use. Thank you.
Jessica DeMay says
Hi Cindy! I used McIntosh because they’re my favorite. If you’re looking for something less sweet, you could use Granny Smith- that would be delicious I think. Really, whatever your favorite is would work. I hope you try this soup and enjoy it!