Being a member of the gourd family, butternut squash is a cousin to pumpkins, melon and cucumber! It’s beautiful orange, tells us it is rich in Vitamin A. Butternut squash soup is one of my favourite fall recipes. It is all I think about when I start to crave warm soup and cozy couch hangouts. This soup is paleo approved, gluten free, dairy free. I love to have it as a snack, a meal or add it as a side dish.

Print Recipe

Butternut Squash Soup

Course

Dinner

Cuisine

Paleo

Servings

Ingredients

• 2 tbsp avocado oil
• 1 small yellow onion chopped
• 2 Carrots peeled and diced
• 1 medium butternut squash peeled and diced
• 4 cups broth vegetable/chicken
• 1/4 tsp salt
• 1/2 cup coconut milk
• 1/2 tsp garlic powder
• 1/2 tsp ginger
• 1/4 tsp curry powder
• 1/4 tsp ground nutmeg

Course Dinner Cuisine Paleo Servings Ingredients 2 tbsp avocado oil 1 small yellow onion chopped 2 Carrots peeled and diced 1 medium butternut squash peeled and diced 4 cups broth vegetable/chicken 1/4 tsp salt 1/2 cup coconut milk 1/2 tsp garlic powder 1/2 tsp ginger 1/4 tsp curry powder 1/4 tsp ground nutmeg

Instructions

1. In a medium/large pot, warm oil over medium heat and then add in carrots and onions. Cook for a few minutes until soft.
2. Add in spices and mix.
3. Add in diced butternut squash.
4. Add in broth.
5. Boil and reduce to a simmer for 20 minutes. Until all veggies are soft.
6. Place in blender and puree until your desired consistency.
7. Add in coconut milk in the end.

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