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A velvety, warming soup that’s perfectly suited for the paleo diet, combining the natural sweetness of butternut squash with aromatic herbs and spices.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
- Cuisine: International/Paleo
Equipment Needed
- Large pot or Dutch oven
- Immersion blender or regular blender
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Vegetable peeler
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 tablespoons grass-fed butter or ghee
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
Liquids & Seasonings
- 4 cups bone broth (chicken or vegetable)
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup full-fat coconut milk
Optional Garnish
- Pumpkin seeds
- Extra virgin olive oil
- Fresh herbs
- Coconut cream
Instructions
- Prep Vegetables (10 minutes)
- Peel and cube butternut squash into 1-inch pieces
- Dice onion, celery, and carrots
- Mince garlic
- Start Cooking (5 minutes)
- Heat butter in large pot over medium heat (175°C/350°F)
- Add onion, celery, and carrots
- Sauté for 5 minutes until vegetables begin to soften
- Add Aromatics (5 minutes)
- Add garlic, sage, and thyme
- Cook for 1-2 minutes until fragrant
- Add butternut squash cubes
- Simmer (25 minutes)
- Pour in bone broth
- Add salt, pepper, and nutmeg
- Bring to boil, then reduce heat
- Simmer for 20-25 minutes until squash is tender
- Blend (5 minutes)
- Add coconut milk
- Blend until smooth using immersion blender
- Adjust seasoning to taste
Nutrition Information (per serving)
- Calories: 245
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Sugar: 6g
- Sodium: 680mg
Tips & Variations
- For extra richness, add an additional tablespoon of grass-fed butter
- Make it vegan by using coconut oil instead of butter and vegetable broth
- Store in airtight container in refrigerator for up to 5 days
- Freeze for up to 3 months
Suggested Pairings
- Paleo dinner rolls
- Mixed green salad
- Roasted chicken
- Crispy bacon bits (paleo-approved)
Creamy Paleo Butternut Squash Soup
Description
A velvety, warming soup that's perfectly suited for the paleo diet, combining the natural sweetness of butternut squash with aromatic herbs and spices.
Ingredients
Main Ingredients
Liquids & Seasonings
Optional Garnish
Instructions
-
Prep Vegetables (10 minutes)
- Peel and cube butternut squash into 1-inch pieces
- Dice onion, celery, and carrots
- Mince garlic
-
Start Cooking (5 minutes)
- Heat butter in large pot over medium heat (175°C/350°F)
- Add onion, celery, and carrots
- Sauté for 5 minutes until vegetables begin to soften
-
Add Aromatics (5 minutes)
- Add garlic, sage, and thyme
- Cook for 1-2 minutes until fragrant
- Add butternut squash cubes
-
Simmer (25 minutes)
- Pour in bone broth
- Add salt, pepper, and nutmeg
- Bring to boil, then reduce heat
- Simmer for 20-25 minutes until squash is tender
-
Blend (5 minutes)
- Add coconut milk
- Blend until smooth using immersion blender
- Adjust seasoning to taste
Nutrition Facts
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 14g22%
- Sodium 680mg29%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Variations
- For extra richness, add an additional tablespoon of grass-fed butter
- Make it vegan by using coconut oil instead of butter and vegetable broth
- Store in airtight container in refrigerator for up to 5 days
- Freeze for up to 3 months
Suggested Pairings
- Paleo dinner rolls
- Mixed green salad
- Roasted chicken
- Crispy bacon bits (paleo-approved)
