Paleo Butternut Squash Soup

Posted · 5 Comments
Paleo Butternut Squash Soup, 3.5 out of 5 based on 2 ratings
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Rating: 3.5/5 (2 votes cast)

Paleo Butternut Squash Soup

Paleo Butternut Squash Soup

Serves 6-8
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Side Dish, Soup
Website Primal Primos


  • 1 Large butternut squash (peeled, chopped)
  • 1 Medium onion (chopped)
  • 1 quart chicken stock (substitute vegetable stock for vegetarian version)
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon salt
  • 1 teaspoon nutmeg (freshly ground)
  • 2 tablespoons coconut oil
  • 2oz pecans (finely chopped)


Step 1 In a large pot over medium heat, add your coconut oil and onion, sautéing until onion is translucent.
Step 2 Next, add butternut squash, broth, cinnamon, nutmeg and salt.
Step 3 Bring the pot to a bowl and allow the squash to cook until fork tender.
Step 4 Once squash is tender, use either a food processor, blender or immersion blender to puree the ingredients until smooth.
Step 5 Garnish the soup with a dash of cinnamon and a handful of chopped pecans.
5 Responses to "Paleo Butternut Squash Soup"
  1. Vince Campos says:

    I will be improving this recipe on Fri…WAIT AND SEE!

  2. Julie Briede Wagner says:

    How about a little cashew cream to make it a little creamier.

    • Vince says:

      Julie, I have never used cashew cream before. What else do you use it for in your kitchen?

  3. Cathrine Robinson says:

    Oh my goodness. I love it! Who needs Panera's autumn squash soup?

  4. Valerie Newman says:

    a friend made this delicious soup. I can't wait to try it myself.

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