Paleo Soup Recipes: Butternut Squash Soup

 

Paleo Soup Recipes

Butternut Squash Soup

Serves: 6

Butternut squash is the most popular of the winter squashes. It’s also a super flexible vegetable. I often roast it, stuff it with meat or saute it. There are so many different ways to prepare it, it’s delicious and good for you all at the same time.

This butternut squash soup is the ultimate crowd pleaser no matter your audience. Fall has arrived and thoughts of the holidays are ever-present. This is a simple, creamy yet flavorful soup that perfectly embodies the season.

Here, we will enhance the natural sweetness of this winter squash with nutmeg and coconut milk. While the garlic and chicken stock adds a savory flavor to the soup.

The beauty of this butternut squash soup recipe is its simplicity. You can also add as much variation as you like; such as adding cinnamon, celery, cloves or even cayenne pepper. Your imagination is your only limitation with this recipe.

Working with a butternut squash can be intimidating. It’s best to cut it into halves and use a peeler to remove the skin. I came across this quick Youtube vid to demonstrate the process.

  

 Ingredients

1 butternut squash (medium), peeled and chopped
2 tablespoons coconut oil
½ tsp garlic
1 sweet onion, diced
1 cup chicken broth or stock
1 cup coconut milk
½ tsp nutmeg
Salt and pepper to taste

Directions

1. Place coconut oil and add diced onion in large stock pot.
2. Sauté for about 3 minutes or until the onion stars to soften.
3. Add butternut squash and sauté for another 5 minutes until the squash starts turning brown.
4. Add stock, spices and coconut milk and bring to simmer.
5. Simmer for about 20 minutes until the squash turns soft.
6. Transfer mixture to a food processor and blend until smooth and creamy in texture.
7. Serve warm.

Save Print Paleo Soup Recipes: Butternut Squash Soup Author: CavemanDietBlog.com   Ingredients

• 1 butternut squash (medium), peeled and chopped
• 2 tablespoons coconut oil
• ½ tsp garlic
• 1 sweet onion, diced
• 1 cup chicken broth or stock
• 1 cup coconut milk
• ½ tsp nutmeg
• Salt and pepper to taste

Instructions

1. Place coconut oil and add diced onion in large stock pot.
2. Sauté for about 3 minutes or until the onion stars to soften.
3. Add butternut squash and sauté for another 5 minutes until the squash starts turning brown.
4. Add stock, spices and coconut milk and bring to simmer.
5. Simmer for about 20 minutes until the squash turns soft.
6. Transfer mixture to a food processor and blend until smooth and creamy in texture.
7. Serve warm.

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