Paleo Butternut Squash Soup
Paleo Butternut Squash Soup
Print recipe
| 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 |
Ingredients
- 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)
Directions
| 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. |
I will be improving this recipe on Fri…WAIT AND SEE!
How about a little cashew cream to make it a little creamier.
Julie, I have never used cashew cream before. What else do you use it for in your kitchen?
Oh my goodness. I love it! Who needs Panera's autumn squash soup?
a friend made this delicious soup. I can't wait to try it myself.