Savory Roasted Butternut Squash Soup

This time time of year is my absolute favorite – cooler weather, all the wonderful varieties of squash, and lots of soup! I used to always start my day with a smoothie, but these days I’ve traded it in for a bowl of hot soup. Not only is it comforting, but it’s also a great way to load up on healthy veggies!

Since following the AIP diet, I have discovered mushroom broth and fallen in love! I realize mushroom broth isn’t anything new, but I’ve always passed it up while shopping. Now I literally use it in everything -to sauté veggies, soups, and anywhere it calls for regular veggie broth. Most vegetable broths contain tomato or peppers – both of which you’re supposed to avoid on an AIP diet. If you’re not a fan of mushrooms and would still like to try this soup, you can use veggie broth, but it will produce a different flavor.

Savory Roasted Butternut Squash Soup

{AIP, vegan, oil-free option}

Serves 6

What you need:

  • 1 medium butternut squash
  • 3 celery stalks
  • 2 carrots
  • 1 small red onion
  • 4-5 garlic cloves
  • 1 teaspoon coconut oil*
  • 1 3/4 -2 cups mushroom broth*
  • 1 cup coconut milk*
  • 2 teaspoons Italian seasoning
  • Salt to taste

*NOTES: Can replace coconut oil with broth to keep the soup oil-free. We use Pacific Organic Mushroom Broth (contains water, mushrooms, sea salt, garlic). We use Trader Joe’s Organic Coconut Milk (can) as it does not contain gums.

How to:

  1. Preheat your oven to 400°F and line a baking tray with unbleached parchment paper.
  2. Wash and halve your butternut squash – remove seeds. We like to lightly brush our butternut squash with a small amount of avocado oil and sprinkle it with garlic…but that is optional. With the cut side down, roast the squash for 45-60 minutes or until tender.
  3. While the squash is roasting, slice your celery, carrots, onion, and garlic. Do not be concerned about the size since in the end everything will be blended/puréed .
  4. Heat a large pot with a teaspoon of coconut oil or broth over medium heat and saute your onions until translucent. Then add the celery, carrots, and garlic – Saute until tender.
  5. Next add in 1 1/4 cups of mushroom broth and reduce heat to low-med. Allow to warm while the squash is roasting.
  6. When the squash is tender, remove from the oven and allow to cool for a few minutes. Then remove the skin and cut into cubes – add directly to the pot. Once all of the squash has been added to the pot, add in your seasonings, coconut milk and remaining 1/2 cup of mushroom broth. Increase the heat to medium to allow everything to warm.
  7. Once the soup begins to boil, remove from heat and either carefully transfer and purée the soup in a high-speed blender or use a handheld immersion blender. In this instance, we used our immersion blender to allow for more texture. If you find that your soup is too thick, you can add more broth or water.
  8. Enjoy!!

I LOVE topping this soup with either garlicky kale, fresh basil, roasted broccoli, or roasted cubes of sweet potato. If you’re not following an AIP diet, I recommend adding a dash of jalapeño pepper sauce or diced jalapeños for a kick!

Savory Roasted Butternut Squash Soup
Savory Roasted Butternut Squash Soup
Savory Roasted Butternut Squash Soup
Leftovers with a swirl of jalapeño pepper hot sauce and chives:

Savory Roasted Butternut Squash Soup

Thanks for stopping by!


14 thoughts

    1. I was so happy to add hot sauce back in to my diet! Haha! One of the few things that my gut is OK with! MMMMM! Right??? Hearty chili is another fall favorite! 🙂


  1. This sounds like a wonderful fall soup! I never use mushroom broth. I always just use the bouillon cubes I have on hand. I should get some, though. I know it would add a great flavor, and I love mushrooms.


    1. Thank you so much, Cadry! Same here! I used to always use the bouillon cubes (so convenient) but having to avoid certain ingredients forced me to look at other options and I’m SO happy to have found mushroom broth! I love mushrooms, too! I bet this would be really good with some extra sauteed mushrooms on top 🙂


  2. Yay something new to try! And it looks so velvety too with the infamous coconut milk in there. I haven the made any soups yet because of the broth issue (and homemade broth, what is that?! Lol) but you found one that is tomato free! I will look for it here too, plus I bet the mushroom flavor is delicious with the squash. Mmmm so cozy! First donuts, then soup😊


    1. Hehe! The infamous coconut milk! I almost made this without it, but then I realized the soup would have probably been an icky brownish color! You don’t actually taste the coconut milk thanks to the other ingredients 😉 I laughed SO hard!!!! Homemade broth??? I should make time to actually make my own, but any corners I can cut these days, makes life way easier! I really love the mushroom broth and I bet you will too! Haha!! Thank you, friend! I want to make another batch and drizzle that delicious caramel sauce on them! I bet that would be amazing 🙂


  3. This soup looks so pretty and creamy and delicious Mandy! I have never seen mushroom broth before in the stores, had no idea it existed! But Jay can’t have mushrooms anyways so I couldn’t buy it. Would you believe that I’ve never eaten a butternut squash either?? Omg, that garlicky kale on top looks sooo good, like seriously, my mouth is watering. I love soups, they are my favorite thing to both eat and create and this one looks just fabulous!


    1. Thank you so much, my friend!! Mmmmm! I just love it! Almost more than regular old veggie broth – it has such a hearty, deep flavor! No way?!? Never???? Oh, girl, you NEED to go buy a butternut squash and roast it! It’s SO amazing and easily my favorite squash. It’s also incredibly versatile – we use it in soups, sliced up and roasted like fries, added to salads….just so good! Haha!! I love kale so much and it paired so perfectly with this soup! Same here – soups are my absolute favorite – I could eat them all day long! Thank you, again! ❤️❤️


  4. I can’t believe I’ve never tried mushroom broth – LOVE mushrooms! And I love butternut squash soup. This one looks so creamy and delicious. And I am dying over that garlicky kale – so yum!

    FYI – bought the Acure lotion you mentioned. I got the Energizing one. Not using it on my face, but I am totally in love with it as a body lotion. Thanks for the suggestion!


    1. No way?! Oh, you’ll love it!! One of our local grocery stores had the broth on sale and I stocked up 🙂 I know how much you love butternut squash, so I thought you would appreciate this recipe! I’m dying to try your mac and cheese recipe with the butternut squash…that sounds amazing. I seriously have so many recipes of yours saved to try! 🙂
      Oh, yay!!! I am so happy to hear that! I love Acure for so many reasons and it’s actually affordable – which is a huge bonus! Willow and I use their shampoo and it’s easily one of my favorites. I had to laugh because I was going to send you an email to ask for your address and then I saw you placed an order (thank you SO much, btw) – it’s all set to go, but I’m not shipping it until tomorrow because I’m hoping to sneak in a sample of eye cream…I’m really hoping this trial works out! Hope you had a great weekend, Jenn! ❤


    1. I’m a bit obsessed with the mushroom broth! It just gives everything a nice, hearty flavor! I made this soup for my parents last night and they really enjoyed it, too – such a great fall, comfort food option! Let me know if you ever give it a try! ❤


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