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Roasted Squash Soup

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

This Roasted Squash Soup is thick, creamy and full of flavor! Literally fall in a bowl of delicious, cozy goodness. I like to garnish it with crispy bacon, pepitas and fried sage because why not?! You can use any kind of squash like. Butternut, acorn, carnival or delicata. Whatever combination you choose! if you love squash you have to try this soup!


4-5 squash of choice, cut in half & seeded
(I used acorn, carnival & delicata)
olive oil
8 slices bacon
1 cup onion, minced
2 ribs celery, diced
2 cloves. garlic, minced
8 or more sage leaves, for garnish, optional
1 tsp dried sage
14.5 oz coconut cream

2 tsp salt, divided

1 tsp pepper, divided

raw pepitas for garnish, optional

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 425˚ & line a pan with parchment paper
Lay squash on pan & drizzle with oil
Sprinkle with half of the salt & pepper
Roast 45 minutes till tender & let cool & scoop out flesh into a bowl
Meanwhile, cut bacon into 1" pieces & cook till crispy in a large pot, move to plate lined with paper towels
Drain all but 2 tbsp of bacon fat & divide
Fry sage leaves till crisp & move to a plate
Add remaining tbsp of bacon fat to pan and cook onions & celery till translucent
Add garlic, stirring one minute
Add squash, stirring to combine
Add spices
Add coconut milk, stirring to combine
Simmer 10 minutes
Serve with garnish, bacon, sage & pepitas
Enjoy this recipe by Penny's Primal!

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