Butternut Squash Soup

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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.

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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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