Butternut Squash Soup

This is one of my favorites. I make it all the time because it’s delicious, but also because it’s so easy to prepare. You probably have had butternut squash soup in the past, but this one, adapted to the Paleo lifestyle, is particularly interesting with its coconut milk base.
It makes for a very rich and satisfying pureed soup. It’s so filling that it can be taken as a meal on its own.

Winter squashes like butternut squash or spaghetti squash usually keep for a long time, so you can buy them in advance and use them when you don’t know what to make for dinner.

This is one of my favorites. I make it all the time because it’s delicious, but also because it’s so easy to prepare. You probably have had butternut squash soup in the past, but this one, adapted to the Paleo lifestyle, is particularly interesting with its coconut milk base.
It makes for a very rich and satisfying pureed soup. It’s so filling that it can be taken as a meal on its own.

Winter squashes like butternut squash or spaghetti squash usually keep for a long time, so you can buy them in advance and use them when you don’t know what to make for dinner.

Yields12 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 2 tbsp salted butter
 1 medium onion, diced
 3 carrots, cut into chunks
 2 medium butternut squash, peeled, seeded and diced in 2 inch cubes
 8 cups water or stock

1

In a large soup pot, warm the butter

2

Caramelize onion in the pot, sautéing 8 - 10 minutes until golden brown

3

Add the squash cubes and carrots. Cook for 10 more minutes until the outside of the squash cubes are a bit soft.

4

Pour the water over the onion/squash mixture

5

Bring entire mixture up to a boil and simmer for 20 - 30 minutes until squash and carrots are soft.

6

In a blender, puree soup in very small batches (as not to scorch yourself and have soup splattered on your ceiling) at low, then working up to high speed until mixture is smooth and creamy.

7

Serve piping hot

Nutrition Facts

Servings 12

Ingredients

 2 tbsp salted butter
 1 medium onion, diced
 3 carrots, cut into chunks
 2 medium butternut squash, peeled, seeded and diced in 2 inch cubes
 8 cups water or stock

Directions

1

In a large soup pot, warm the butter

2

Caramelize onion in the pot, sautéing 8 - 10 minutes until golden brown

3

Add the squash cubes and carrots. Cook for 10 more minutes until the outside of the squash cubes are a bit soft.

4

Pour the water over the onion/squash mixture

5

Bring entire mixture up to a boil and simmer for 20 - 30 minutes until squash and carrots are soft.

6

In a blender, puree soup in very small batches (as not to scorch yourself and have soup splattered on your ceiling) at low, then working up to high speed until mixture is smooth and creamy.

7

Serve piping hot

Butternut Squash Soup

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