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Oven Roasted Butternut Squash Soup (dairy free + gluten free + paleo + keto + vegan)

This simple oven roasted butternut squash soup is made with just 4 clean ingredients and only requires about 15 minutes of active cooking time!

BUTTERNUT SQUASH is a great source of many nutrients, including magnesium and potassium, both of which have been linked with maintaining proper nerve and muscle health.

ONIONS contain sulfur, which helps to remove toxins from the body.

NATURAL SEA SALT contains sodium and potassium, both of which help to release retained water and reduce inflammation.

Oven Roasted Butternut Squash Soup


8 cups butternut squash (peeled + seeded + chopped)

2 cups spring water

1 cup sweet onion (peeled + chopped)

2 tbsp coconut oil (melted)


Toss the chopped butternut squash and onion in the coconut oil until evenly coated.

Once coated, spread the butternut squash and onions on a large sheet pan and season with 1 tsp duxbury saltworks classic sea salt.

Roast in a preheated 500 degree oven for 45-60 minutes until the squash is tender.

Once the squash and onions have finished cooking, add them to a blender basin, combine with 2 cups of spring water and blend until smooth, adding more water as needed to achieve desired consistency.

Season to taste with duxbury saltworks classic sea salt before serving.

Garnish with crumbled sugar-free bacon, pepitas, roasted corn and/or crispy shallots.

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