5 Ingredient Butternut Squash Soup

Butternut Squash Soup

Vegan, Gluten Free, and Paleo to Make Everyone Happy

This delicious and easy roasted butternut squash soup is like autumn on a spoon. This holiday-perfect treat is not only delish, it’s also super healthy. As an added bonus, it can be enjoyed by those who follow vegan, gluten free and Paleo diets, bringing happiness to the tastebuds of everyone at your Thanksgiving table!

Prep time: 20 mins
Cook Time: 30 mins
Servings: Approx 5 one-cup servings


  1. 1 large butternut squash (about 3 pounds, peeled and seeded and cut in 1-inch chunks. Note: you may find this already cleaned and cut at your grocery store.)
  2. 1 yellow onion, chopped
  3. 1 teaspoon kosher salt
  4. 1/2 teaspoon black pepper
  5. 4 cups low sodium vegetable broth


  1. Preheat the oven to 425 degrees F.
  2. Place the squash and onions on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the vegetables.
  3. Spread the squash and onions out into a single layer and roast for 25 to 30 minutes, turning once half way through.
  4. Let the vegetables cool down and then place them in a high speed blender along with the broth. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).
  5. When ready to serve, transfer to a pot and heat over medium heat until warmed through. Enjoy!


Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2330mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8.2mg | Calcium: 25mg | Iron: 0.2mg

Credit: Easy Butternut Squash Soup « Clean & Delicious (cleananddelicious.com)