Butternut Squash Soup

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At the whisper of cooler weather..I jumped at the chance to make a Autumn Flavored Soup!  So simple and comforting.   No Dairy & is Primal/Paleo Friendly

Total Cook time: 1 hr   ( I allowed extra time for it to cool before I ran it through my Blendtec)

Difficulty:  2/5

What you will need:

  • 1 large Butternut Squash – peeled and chopped
  • 1 large yellow Onion, – chopped
  • 1 qt of Chicken Stock (Veg. stock would work too)
  • 1 teaspoon Salt
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon nutmeg
  • 2 Tbsp coconut oil
  • Pecans (optional)

How it’s done:

  1. In a large pot (I prefer a deep Canning Pot when I make soup) Add your coconut oil & sauté onions until translucent.
  2. Add Butternut squash, Stock, Cinnamon, Nutmeg, and Salt
  3. Bring the pot to a boil, allow squash to cook until it is fork tender
  4. Once tender, I set it aside to cool slightly…I waited about 30 min… Run it through a food processor, blender, or Immersion blender to puree ingredients until smooth.
  5. Serve!  Garnish with Cinnamon and pecans
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2 thoughts on “Butternut Squash Soup

  1. This soup was a huge hit for our family Christmas party! I doubled the recipe and I will have just enough to enjoy and take to work! YUM!

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