Creamy Low Carb Paleo Butternut Squash Soup Recipe with Coconut Milk
This paleo butternut squash soup recipe is so comforting for fall and winter! Creamy low carb butternut squash soup with coconut milk is dairy-free, nut-free and super easy to make.
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- 1 2-lb Butternut squash (cut in half length-wise, seeds removed)
- 2 tbsp Avocado oil (divided)
- Sea salt
- Black pepper
- 6 cloves Garlic (minced)
- 2 tbsp Fresh thyme
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 4 cup Chicken bone broth (or any broth of choice)
- 1 13.5-oz can Coconut milk
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.
Serving size: 1 cup
- Nutrition info assumes a 2-lb butternut squash yields 1.5 lb edible portion.