Deliciously Simple Paleo-Friendly Butternut Squash Soup Recipe
Are you on the lookout for a warm, comforting, and healthy soup recipe that aligns with your paleo lifestyle? Look no further! Our Butternut Squash Soup is not just incredibly easy to make, but it’s also packed with flavors and nutrients that will nourish your body and satisfy your taste buds. Butternut squash, the star of this soup, is a power-packed vegetable full of vitamins, minerals, and antioxidants. And the best part? This recipe is paleo-friendly, meaning it’s free from grains, legumes, refined sugar, and dairy, making it a perfect addition to your healthy eating plan. Let’s dive into how to make this simple yet delicious soup.
Gathering the Ingredients
First things first, let’s make sure you have everything you need. For this recipe, you’ll need:
- 1 medium-sized butternut squash: This is about 2 to 3 pounds of squash. You’ll want to peel it, remove the seeds, and cut it into chunks.
- 1 medium onion: Chop it finely.
- 2 cloves of garlic: Minced. If you’re a garlic lover, feel free to add more!
- 4 cups of vegetable or chicken broth: If you’re very strict about your paleo diet, make sure the broth doesn’t have any added sugars or artificial ingredients.
- 1 cup of canned coconut milk: This adds a creamy texture without dairy. Ensure it’s unsweetened and doesn’t have any added preservatives.
- Salt and pepper to taste
- Olive oil or coconut oil for cooking
- Optional for garnish: Fresh herbs like parsley or chives, and a drizzle of coconut cream.
Let’s Get Cooking!
-
Prep the Squash: Start by preparing your butternut squash. Peel it, scoop out the seeds with a spoon, and cut it into roughly inch-sized chunks. A little tip: microwaving the squash for 2-3 minutes makes it easier to peel and chop.
-
Cook the Onions and Garlic: In a large pot, heat a tablespoon of olive oil or coconut oil over medium heat. Add the chopped onion, and cook it until it’s translucent and slightly golden. Then, add the minced garlic and cook for another minute or so, until it’s fragrant. Take care not to let the garlic burn.
-
Add the Squash and Broth: Add the butternut squash chunks to the pot along with the broth. The broth should just cover the squash, so feel free to adjust the amount slightly if needed. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer.
-
Let It Simmer: Let the soup simmer for about 20 to 25 minutes, or until the butternut squash is tender and easily pierced with a fork.
-
Blend It Up: Once the squash is tender, it’s time to blend your soup. For a smooth texture, use an immersion blender right in the pot. If you don’t have one, you can carefully transfer the soup to a blender. Remember to allow steam to escape when blending hot liquids by removing the lid’s center piece and covering it with a kitchen towel.
-
Add the Coconut Milk: Return the smooth soup back into the pot if you used a standing blender, and stir in the cup of coconut milk. Heat the soup again but do not let it boil. Taste your creation and add salt and pepper as desired.
-
Serve and Enjoy!: Ladle the soup into bowls. If you like, garnish each with a sprinkle of fresh herbs or a swirl of coconut cream for an extra touch of creaminess and presentation flair.
Why This Soup?
This Butternut Squash Soup is not just a treat to your taste buds but also to your body. It’s comforting, filling, and packed with nutrients like vitamin A from the squash, healthy fats from the coconut milk, and is low in calories. It’s perfect for a cozy dinner, and the leftovers make a great lunch for the next day.
Final Thoughts
There you have it, a simple, nutritious, and wholly delicious paleo-friendly Butternut Squash Soup recipe that everyone can enjoy. It’s proof that eating healthy doesn’t mean sacrificing flavor or satisfaction. So, the next time you’re in need of a little comfort in a bowl, give this recipe a try. It’s sure to warm you up from the inside out and keep you coming back for more. Happy cooking!
