Butternut Squash Bisque (Whole30 Paleo)

A creamy, flavorful bisque, containing only 6 ingredients. Perfect for Paleo and Whole 30 Diets! | tastythin.com

This Butternut Squash Bisque is a seriously delicious and creamy soup that is a great addition to any menu!  It’s perfect for lunch, as a first course to an elegant meal, or served with sammies for a casual dinner.  It is also packed with nutrition and is dairy free!

As a family, we’ve been trying to eat more Paleo style meals.  Generally, I try to keep the 80/20 rule in mind – at least 80% of our diets should be whole/clean foods.  Still, the struggle is real.  So I love it when I find a recipe that doesn’t feel like a “special diet” recipe.  This is one.  This soup is so tasty and satisfying, and has that silky bisque-like texture without any heavy cream.  I love this soup so much that I’ve been buying butternut squash from the local market in mass quantities lately!  My favorite time and money saving trick is to buy the fresh squash when it’s in season (and cheap), peel and cut into cubes, and freeze it.  You’ll be amazed at how easy this soup is to whip up with the frozen squash and just a couple of pantry ingredients. 

Next week, my husband and I start another round of Whole 30, which focuses on a diet of only real, unprocessed foods.  The intent is to reset your body by eliminating sugar, dairy, and gluten for 30 days and then gradually reintroduce foods to determine their true effect on your body.  Next week, I will share a sample Whole 30 menu that we’ll be following, and you can bet this soup will be on it! 


A creamy, flavorful bisque, containing only 6 ingredients. Perfect for Paleo and Whole 30 Diets! | tastythin.com

5 from 1 vote
Butternut Squash Bisque (Paleo)
Servings: 6 servings (1 cup)
Calories: 124 kcal
  • 3-4 cups cubed butternut squash (fresh or frozen)
  • 3/4 cup diced carrots
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (Swanson low sodium chicken broth is my favorite)
  • 1/3 cup coconut milk
  • salt and pepper, to taste
  • 1 Tablespoon coconut or olive oil
  1. Heat oil in a large pot over medium high heat.  Add carrots and onion and cook for 3-4 minutes.  Add squash and garlic, cooking and stirring for another 3-4 minutes.   

  2. Pour in the broth and bring to a boil.  Reduce heat and simmer for 15 minutes (or until veggies are soft.) 

  3. Remove from heat.  Puree the soup using an immersion blender or in a standard blender (working in batches.)  Stir in the coconut milk and add salt and pepper to taste.

  4. Serve with an additional swirl of coconut milk if desired.

Butternut Squash Bisque (Paleo) - A creamy, flavorful bisque, containing only 6 ingredients. Perfect for Paleo and Whole 30 Diets! | tastythin.com

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    Sample Whole 30 Menu | TastyThin
    November 17, 2016 at 1:02 pm

    […] Rosemary Dijon Turkey Kabobs, Buffalo Chicken Lettuce Wraps, Chicken Sausage Frittata Muffins, and Butternut Squash Bisque.  In addition to the menu, I have included a shopping list, and prep instructions and […]

  • Reply
    March 9, 2017 at 7:51 am

    This was AMAZING!! I added about 1/4 cup nooch to give it a little cheesiness. It made a nice big batch that I was able to freeze most of for later. YUM!! Thank you so much!

    • Reply
      March 9, 2017 at 12:46 pm

      Thanks, Julie! So glad you enjoyed the recipe. I think I need to try your nooch idea!!

  • Reply
    May 1, 2017 at 10:31 am

    Can you recommend a brand of coconut milk?

    • Reply
      May 1, 2017 at 12:32 pm

      Hi Marianne,
      Thai Kitchen coconut milk (in the can) is my favorite. You can usually find it in the Asian section. Enjoy!

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