Go Back
Print
Easy Paleo Butternut Squash Soup
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Ingredients
  • 1 tbsp coconut oil
  • 1/2 white onion, chopped
  • 1 tsp fresh ginger root, minced (about a 1" piece of root)
  • 1 butternut squash, peeled and cubed (could use frozen)
  • 2 cups chicken broth or bone broth
  • 1 1/2 cups water
  • 1 can light coconut milk
  • 1 1/2 tsp cinnamon
  • 1/2 tsp dried bay leaf or 1 whole bay leaf
  • 1/4 tsp mace
  • 1 tsp salt
  • optional: omit if following AIP: 1 tsp black pepper
Instructions
  1. In a large soup/stew pot, cook together coconut oil, chopped white onion, fresh ginger and butternut squash for on medium/medium-high heat until squash is soft (should be able to pierce squash with a fork)
  2. Once soft, add in all remaining ingredients
  3. Simmer together for 30 minutes on medium heat
  4. After simmering, transfer soup to blender in SMALL batches (don't want hot liquid to splatter everywhere) - I'd split it up between 2-3 batches
  5. Blend on LOW first and increase speed as you go; blend each batch for about 30-45 seconds or until all contents are fully blended together
  6. Transfer all blended batches back to soup pan and stir together; adjust seasoning to fit your taste buds
Recipe Notes

You could also easily add in some roasted apples or cook up some bacon and add to this recipe - you wouldn't need to change anything, just add those in (although don't blend bacon, that's gross - just add it at the end ;)).
You could also roast the butternut squash cubes before blending, but since this is an EASY version of the soup, we just did it on the stove top.