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5 from 6 votes

Butternut Squash Bisque (Whole30 Paleo)

Butternut Squash Bisque (Whole30 Paleo) - creamy and comforting, this Whole30 Butternut Squash Bisque is rich, flavorful, and dairy free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 servings (1 cup)
Calories: 114kcal


  • 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


  • 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.   
  • Pour in the broth and bring to a boil.  Reduce heat and simmer for 15 minutes (or until veggies are soft.) 
  • 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.
  • Serve with an additional swirl of coconut milk if desired.

Instant Pot Instructions

  • Combine squash, carrots, onion, garlic, and broth in the Instant Pot.  Set for 15 minutes on Manual function.
  • Let pot depressurize naturally or perform a quick release.  Add coconut milk and puree the soup using an immersion blender.  Add salt and pepper to taste.


Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 63mg | Potassium: 477mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10115IU | Vitamin C: 16.8mg | Calcium: 52mg | Iron: 1.3mg