Since receiving a new camera for my Master’s graduation, I have been so much happier with my blog photos. My older recipes, though still awesome in flavor, have sad old pictures taken with an old iPhone… not the best for selling the beauty of a dish!
I decided to slowly update some of my older posts that might have been missed by some of my newer readers, or skipped due to their not-so-pretty pictures. Here’s an old favorite of mine that has gotten great reviews… Butternut Squash Soup!
I love the sweet, nutty flavor of the butternut squash. I accented it with warm spices like ginger and nutmeg, and gave it a little heat with cayenne pepper. The combination is a perfect balance that will fill you right up. Top it with bacon, & you’ve got the perfect fall soup. Bacon is awesome no matter what, but especially in this soup. The salty crunch compliments the creamy soup in the best way.
This is a perfect meal for entertaining, but also great to make ahead & save for some awesome leftovers throughout the week. It’s really easy to prepare; all you need is one pot and a blender or food processor. I buy my butternut squash already cubed and ready to go, which makes it even easier (check Costco for the best value).
To top it all off, this creamy, delicious, & hearty soup also happens to be completely Paleo-friendly, and is Whole30 compliant (just be careful with the bacon).
Please let me know if you try this out, and what you think if so! I hope you love it as much as I do! 🙂
Creamy Spiced Butternut Squash Soup {Paleo}
Servings: 4
Calories: 265kcal
Ingredients
- 6 cups butternut squash in 1" cubes
- 1 Granny Smith apple diced
- 1 cup carrots (about 2 large or 24 baby carrots), diced
- 1 1/2 cups chicken broth (I used Pacific's organic, free-range version)
- 1 1/2 cups coconut milk (canned is best)
- 4 garlic cloves, minced
- 2 tbsp coconut oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (more if you want it spicy!)
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- bacon (optional, for topping)
Instructions
- In a large pot, heat the coconut oil over medium-low heat.
- Add the squash, apple, carrots, and garlic, & sauté for about 5 minutes (until the squash is slightly softened; but don't let it brown!).
- Season with spices, and continue to sauté until the spices become fragrant, about 3 more minutes.
- Pour in the chicken broth & coconut milk, and bring to a boil.
- Reduce the heat & simmer for about 15 minutes, or until all of the veggies are tender (test the carrots since they take longest to cook).
- In a blender or food processor, blend the soup in batches until smooth.
- Serve the soup hot, & top with crumbled bacon if desired.
Nutrition
Calories: 265kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Sodium: 998mg | Fiber: 6g | Sugar: 11g | Iron: 2mg
14 Comments
Julie B
October 23, 2013 at 3:27 amLooks good – I want to try some!
Jessie B
October 23, 2013 at 4:25 amI want to make you some! 🙂 Or maybe you can try it since you have the recipe now! 😉
meggie
November 14, 2013 at 7:08 pmI tried it this weekend. It was so good i made it twice! Thanks!
Jessie B
November 15, 2013 at 2:33 amAwesome, thank you so much for telling me! I'm glad you liked it 🙂
Jan Lipi
December 1, 2013 at 2:09 pmWondering if this would freeze well? I keep seeing the big container at Costco of the precut butternut squash and think I should give this a try! 🙂 Thanks for sharing!
Jessie B
December 1, 2013 at 4:32 pmI got mine at Costco too! I definitely think it would freeze well. Let me know if you try it! 🙂
Katie
December 30, 2014 at 9:39 pmThis looks delish! I'm doing another Whole30 in January too, so some quick meals are going to be important!
Anonymous
January 31, 2015 at 11:41 pmMy husband and I love this soup. He requests it often. I put some leftover ham in it….yum, yum.
Anonymous
February 1, 2015 at 8:32 amI'm having friends over next Saturday for lunch. Definitely making this. Trying to think what else to give them. Maybe egg muffins and salad ????? Never had the girls over for lunch so want it perfect!
Jessie B
February 1, 2015 at 11:33 pmLeftover ham sounds awesome in this soup! So glad you & your husband enjoy it. That made me happy to read 🙂
& Yes, a nice salad would be great. I have a really easy "raspberry vinaigrette" dressing posted. I love the idea of egg muffins too… maybe with some chicken apple sausage in them? I have a "sausage & egg breakfast bake" recipe for a great egg casserole dish that's really easy to prepare- and a crowd pleaser! Hope your lunch goes perfect! That sounds like fun!! 🙂
Anonymous
September 16, 2016 at 11:36 pmWas the squash cooked or raw when you bought it at Costco?
Shazi shiz
December 8, 2017 at 9:11 pmThere are the number of people are discussing this topic and this is strange that what they are talking about because everyone is just typing with close eye without any relevancy.
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Anonymous
January 9, 2018 at 12:58 pmOn the Whole 30, hubby can't have coconut. Compliant Almond Milk, would that work?
Jacque C
January 15, 2018 at 7:04 pmThis is my go to recipe for butternut squash soup. My husband likes it, too!