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Creamy Paleo Butternut Squash Soup

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

https://youtu.be/3DoSbO29VI4?si=DgpI4w42npOnIGo5
  1. Prep Vegetables (10 minutes)
    • Peel and cube butternut squash into 1-inch pieces
    • Dice onion, celery, and carrots
    • Mince garlic
  2. 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
  3. Add Aromatics (5 minutes)
    • Add garlic, sage, and thyme
    • Cook for 1-2 minutes until fragrant
    • Add butternut squash cubes
  4. 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
  5. 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)
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Courses:
Difficulty: Beginner
Cooking Temp: 350  F
Calories: 245
Dietary: Paleo
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
  • 1 medium butternut squash (about 2 pounds)
  • 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
  1. 1
    Prep Vegetables (10 minutes)
    • Peel and cube butternut squash into 1-inch pieces
    • Dice onion, celery, and carrots
    • Mince garlic
  2. 2
    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
  3. 3
    Add Aromatics (5 minutes)
    • Add garlic, sage, and thyme
    • Cook for 1-2 minutes until fragrant
    • Add butternut squash cubes
  4. 4
    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
  5. 5
    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)
Read it online: https://dinedishdigest.com/recipe/creamy-paleo-butternut-squash-soup/