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Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

This Butternut Squash Soup is the perfect Paleo starch and can be enjoyed any time of day! Heat it up for breakfast, pair it with a side salad for lunch, or use it as a quick afternoon snack.

 

Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 5 slices fresh ginger
  • 2 cloves garlic peeled
  • 1 Tbsp extra virgin olive oil
  • 1 1/2 cup butternut squash cubed
  • 3 medium sweet potatoes peeled and cubed
  • 1 sweet onion diced
  • 1 apple peeled, cored, and chopped
  • 1/2 tsp cinnamon
  • 4 cups bone broth
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup water
  • 2 Tbsp lemon juice
  • sea salt to taste
  • ground black pepper to taste

Instructions

  1. In a large soup pan, sauté ginger and garlic in olive oil until aromatic. 
  2. Add squash, potatoes, onion, and apple to the pan, sprinkle with cinnamon and sauté for 3-5 minutes, stirring frequently. 
  3. Add broth and bring to a boil. Turn heat down and continue to simmer, partially covered until potatoes, apple, and squash are tender. 
  4. Remove the pot from the stove. Using tongs or slotted spoon, remove and discard, garlic, and ginger. 
  5. Blend the remaining mixture with an immersion blender or transfer to a separate blender. Blend until completely smooth. 
  6. Return the soup to the stove on low heat and mix in the coconut milk, water, and lemon juice. Continue to heat through on low heat, stirring well. Season to taste with salt and pepper.

 

 

Updated on:

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Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 5 slices fresh ginger
  • 2 cloves garlic peeled
  • 1 Tbsp extra virgin olive oil
  • 1 1/2 cup butternut squash cubed
  • 3 medium sweet potatoes peeled and cubed
  • 1 sweet onion diced
  • 1 apple peeled, cored, and chopped
  • 1/2 tsp cinnamon
  • 4 cups bone broth
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup water
  • 2 Tbsp lemon juice
  • sea salt to taste
  • ground black pepper to taste

Instructions

  1. In a large soup pan, sauté ginger and garlic in olive oil until aromatic. 
  2. Add squash, potatoes, onion, and apple to the pan, sprinkle with cinnamon and sauté for 3-5 minutes, stirring frequently. 
  3. Add broth and bring to a boil. Turn heat down and continue to simmer, partially covered until potatoes, apple, and squash are tender. 
  4. Remove the pot from the stove. Using tongs or slotted spoon, remove and discard, garlic, and ginger. 
  5. Blend the remaining mixture with an immersion blender or transfer to a separate blender. Blend until completely smooth. 
  6. Return the soup to the stove on low heat and mix in the coconut milk, water, and lemon juice. Continue to heat through on low heat, stirring well. Season to taste with salt and pepper.

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