Healthy Paleo Butternut Squash Soup | Vitamix Option
This delicious, healthy butternut squash soup recipe features a rich & creamy blend of roasted squash, garlic, chicken broth, & coconut milk. Topped with crispy chopped bacon and cilantro pumpkin seeds, this beautiful soup bursts with flavor in every bite. Paleo, Gluten-Free, Dairy-Free, and Whole30.
Servings: 6 servings
- 1 tbsp ghee
- 1 tsp olive oil
- 1/2 cup full-fat coconut milk
- 4 cloves garlic
- 1 3- pound butternut squash cut in half lengthwise, seeds removed
- 3 large carrots diced in big chunks
- 1 medium onion quarter the onion, big chunks
- 2 1/2 cups chicken broth
- 3 slices bacon chopped
- salt and pepper to taste
- pumpkin seeds and thyme for garnish
Preheat oven to 425F. Line a large roasting sheet with parchment paper. Place the butternut squash, carrots, onion, and garlic on a roasting sheet. Drizzle with olive oil, salt, and pepper. Add to the top shelf of your oven. Roast for 20 minutes.
After 20 minutes of roasting, remove the onions, carrots, and garlic. Roast the squash for 25 more minutes. Make sure it is fork-tender and allow it to cool before scooping out the squash.
Once cool, start scooping out the inside and transfer the squash and carrots to your blender (I use a Vitamix) along with the onions and garlic. Add 2 1/2 cups of chicken stock. Depending on desired consistency, add more broth for thinner soup and less for a thicker consistency.
Add in the ghee and coconut milk and blend until all ingredients are smooth.
Add more seasoning to taste and top with bacon, fresh thyme, and pumpkin seeds. Drizzle everything with fresh coconut milk to make the flavors explode.
Store in an air-tight container in the fridge for up to one week and freeze for 3-5 months.
For a dairy-free option, replace ghee with vegan butter.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Cholesterol: 12mg | Sodium: 869mg | Fiber: 2g | Sugar: 3.6g