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.
In a large soup pot, warm the butter
Caramelize onion in the pot, sautéing 8 - 10 minutes until golden brown
Add the squash cubes and carrots. Cook for 10 more minutes until the outside of the squash cubes are a bit soft.
Pour the water over the onion/squash mixture
Bring entire mixture up to a boil and simmer for 20 - 30 minutes until squash and carrots are soft.
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.
Serve piping hot
Servings 12
Ingredients
Directions
In a large soup pot, warm the butter
Caramelize onion in the pot, sautéing 8 - 10 minutes until golden brown
Add the squash cubes and carrots. Cook for 10 more minutes until the outside of the squash cubes are a bit soft.
Pour the water over the onion/squash mixture
Bring entire mixture up to a boil and simmer for 20 - 30 minutes until squash and carrots are soft.
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.
Serve piping hot