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Since receiving a new camera for my Master’s graduation, I have been so much happier with my blog photos. ย 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!
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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. ย 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. ย I accented it with warm spices like ginger and nutmeg, and gave it a little heat with cayenne pepper. ย The combination is a perfect balance that will fill you right up. ย Top it with bacon, & you’ve got the perfect fall soup. ย Bacon is awesome no matter what, but especially in this soup. ย The salty crunch compliments the creamy soup in the best way.
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This is a perfect meal for entertaining, but also great to make ahead & save for some awesome leftovers throughout the week. ย It’s really easy to prepare; all you need is one pot and a blender or food processor. ย I buy my butternut squash already cubed and ready to go, which makes it even easier (check Costco for the best value).
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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).
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ย 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! ๐Ÿ™‚

Print Recipe

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, & sautรฉ for about 5 minutes (until the squash is slightly softened; but don't let it brown!).
  • Season with spices, and continue to sautรฉ 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.ย 

Nutrition

Calories: 265kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Sodium: 998mg | Fiber: 6g | Sugar: 11g | Iron: 2mg
Filed   one dish meals, soups, Whole 30