Paleo, Whole30 Butternut Squash Soup January 24, 2018

Hey, Hi, Hello…I’m bringing you a delicious Butternut Squash Soup recipe that is sure to warm your cute little booties up on these cold winter days. I love everything about soup and all the feels I get when slurping it down by a cozy fire. I recreated Stupid Easy Paleo’s recipe to go with my families taste buds and it did not disappoint. It is both Whole30 and Paleo compliant which makes it even better. This beautiful bowl of goodness is approved by my kid, husband and even my pugs. Its a real crowd pleaser!

There is something magical about roasted veggies blended into a soup, the flavors are just so intense and amazing. The mix of carrots, butternut squash, onions and garlic makes for the perfect creamy delicious bowl of awesomeness. Adding coconut milk, olive oil, ghee and blending it all together in my Vitamix makes the perfect lunch, dinner or heck, even breakfast. I usually drizzle the top of the soup with fresh coconut milk, pumpkin seeds and compliant bacon. This soup is honestly a great choice for any meal. I find myself throwing some in a mug and sipping on my drive to school in the mornings and it is a delicious breakfast.

I am always running around like a chicken with my head cut off so to support my busy life, I will make a big batch of this soup on Sunday and use for meals throughout the week. On occasion I will make 2 batches and freeze the second batch for an easy meal later in the month. I will throw the frozen block of soup in my Dutch Oven and heat on the stove top and it will be ready to go in 20-30 minutes. Serve with a side salad and you have yourself a lovely and flavorful meal.

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Butternut Squash Soup
A creamy Whole30, Low Carb and Paleo compliant decadent soup that is sure to warm the soul.
Cuisine Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Cuisine Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425º. Line a large roasting sheet with parchment paper. Place the butternut squash cut in half lengthwise (removing seeds), carrots, onion, and garlic on a roasting sheet. Drizzle with olive oil, salt, and pepper. Add to the top shelf of your oven.
  2. After 20 minutes of roasting, remove the onions and garlic. After 45 minutes, remove the squash and carrots. Make sure it is fork tender and allow to cool before scooping out the squash.
  3. Once cool, start scooping out the inside and transfer the squash and carrots to your blender (I use a Vitamix) with your onions and garlic. Add 2 cups of compliant chicken stock and 1/2 cup bone broth to the mix (If you don't have bone broth, just use regular broth). Depending on desired consistency, add more broth for thinner soup and less for thicker consistency.
  4. Add in your ghee and coconut milk and blend until all ingredients are smooth.
  5. Add more seasoning to taste and top with bacon and pumpkin seeds. Drizzle everything with fresh coconut milk to make the flavors explode.
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2 Comments

  • Stephanie Loutzenhiser posted on January 25, 2018 at 4:21 am

    This sounds delicious! Do you have any suggestions for adding flavor when adding onions, pepper, and garlic are not an option?
    I have some big food sensitivities and spices are few and far between.
    Thank you, Stephanie

    Reply
  • Linda posted on December 11, 2018 at 9:43 pm

    This soup is delicious! Thank you for sharing. Does it freeze well?

    Reply
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