paleo butternut squash soup
Thick, creamy paleo butternut squash soup is super comforting on a chilly fall or winter day. Make this recipe for a cozy, delicious and healthy lunch or dinner!
Ingredients
- 3 tablespoons grass fed butter
- 1 onion diced
- 3 garlic cloves minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 large butternut squash peeled and diced
- 3-4 peeled and chopped carrots optional
- 4 cups chicken broth
- 1 can coconut milk
- Salt
- Pepper
Instructions
- In a large saucepan or soup pot over medium heat, melt the butter.
- Saute onion and garlic until the onion is translucent, about 5 minutes.
- Add thyme and red pepper flakes.
- Stir again and add squash (and carrots if using) and saute for about 3 mintues.
- Pour chicken broth in and bring to a boil.
- Reduce heat to low and simmer for 20 to 30 minutes.
- Add coconut milk and stir until well incorporated.
- Remove from heat.
- Cool slightly for about 5 minutes and then carefully blend with an immersion blender or in a regular blender in batches.
- Season with salt and pepper before serving.
Notes
1. Add 1 1/2 tablespoons of curry powder to the pan when you add the thyme and red pepper flakes to make curried squash soup.
2. Add 3 or 4 peeled and chopped carrots to the pan when you add the squash.
Nutrition
Serving: 1g | Calories: 163kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 580mg | Fiber: 1g | Sugar: 2g
