Paleo Butternut Squash Soup

It’s mid-November and the weather has finally turned in South Texas. It’s actually is chilly 45 degrees and I have to admit, it sure makes my heart happy. It may or may not have something to do with the warm, hearty, delicious dishes that accompany the cold weather, like this Paleo Butternut Squash Soup. 

I’m currently cozied up inside, wearing fuzzy socks and my “You’re the Pumpkin to My Spice” tee by The Cake Shop. Paleo Butternut Squash Soup is cooking on the stove. It’s seriously the perfect scenario. 

What is Butternut Squash?

Butternut squash is actually a fruit, despite popular belief. It’s similar in to other squashes and gourds, like spaghetti, acorn, or pumpkin. And, it’s in-season during the colder months- around October to January. When cooked, butternut squash has a slightly sweet taste and it’s texture adds creaminess to many dishes, like this soup! 

Not only is butternut squash delicious, creamy, and good for the soul, but it’s also super good for you! Nutrition wise, it’s relatively low in calories, but packed with nutrients. It is highest in vitamin A and C, as well as potassium, manganese, and magnesium. These vitamins, minerals, and antioxidants work to support immune function, reduce inflammation, and aid in digestion. All of these functions are extra important during cold and flu season, so load up on some butternut squash this year. In my opinion, it’s a Fall superfood! 

How to make Paleo Butternut Squash Soup:

This savory (yet, slightly sweet) soup requires only a few main ingredients, but they all have an important role to play:

Butternut Squash

Butternut squash is a staple in my kitchen during the Fall and Winter months. Breakfast, lunch, dinner, you name it- butternut squash is there. This kind of squash is slightly sweet, making it versatile for sweet or savory dishes. Honestly, in addition to using it for soup, I love it simply oven-roasted with sea salt and cinnamon and topped with runny eggs for breakfast.

Pear

Pear adds a touch of fruity, sweetness to the soup. It’s key to achieving the perfect flavor! Alternatively, you can try apple. Preferably, fuji or another sweet variety. Alike butternut squash, pear is ripe in the colder months, making it readily available for this Fall soup. Pears are rich in antioxidants and Vitamin C for immune function and fiber for digestive health. They are relatively low in sugar and calories, too!

Rosemary

Rosemary is a potent and tasty herb, which is why it’s perfect for this dish. It adds plenty of savory spice to the soup. I highly recommend using fresh rosemary because it is that much more flavorful and beneficial health-wise.

Coconut Milk

Although butternut squash already contributes to this soup’s creamy texture, coconut milk takes it the extra mile. Note: use full fat coconut milk, not lite. After all, we all need healthy fats to function optimally. By adding a source of quality fat, like coconut milk, to this recipe, you will stay satisfied and energized longer (mentally and physically).

PS Be sure to buy organic coconut milk in BPA-free cans! 

How to serve Paleo Butternut Squash Soup:

You can serve this Paleo Butternut Squash Soup as an appetizer or side dish to any meal. It’s hearty and warm to prime your digest tract for the main course. Try pairing this recipe with:

Skillet Pork Chops with Cinnamon Apples 

BBQ Bacon Wrapped Prawns

Ranch Chicken Bake

This Paleo Butternut Squash Soup is also a great menu item for Thanksgiving. Again, you can serve it as a starter dish or along side the main Turkey meal. 

 

Paleo Butternut Squash Soup

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour

This Paleo Butternut Squash Soup is a hearty, warm, and tasty. You can serve it as an appetizer or side dish during the cold months.

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Ingredients

• 2 cups cubed butternut squash
• 1 red or green pear, chopped 
• 1/2 yellow onion, chopped
• 3 garlic cloves, chopped 
• 2 sprigs fresh rosemary
• 1/2 tsp sea salt
• Pinch of cinnamon
• Pinch of cayenne
• 2 cups vegetable stock
• 1/2 cup coconut milk

Instructions

1. In a large pot, add butternut squash, pear, onion, garlic, 1 rosemary sprig, sea salt, cinnamon, and vegetable stock. Let simmer over medium-high heat for 30 minutes, stirring every 5 minutes.
2. Add coconut milk to the pot. Reduce heat to medium-low and let simmer for 10 more minutes.
3. Remove from heat and take the rosemary sprig out of the pot. Carefully, use an immerison blender to blend all ingredients. Puree until smooth.*
4. Serve warm. Top with fresh rosemary, cinnamon, or coconut milk.

Notes

*Alternatively, you can use a regular blender. Let soup cool slightly, first.

For more information and health benefits of butternut squash, visit draxe.com.