Paleo Butternut Squash Soup

Paleo Butternut Squash Soup

Paleo butternut squash soup is a comforting treat on a cold winter day.  We are finally out of a long drought in California.  I have been craving soup ever since the rain and the cold started.

By consuming this paleo butternut squash soup on a regular basis, you’ll get all the amazing health benefits of butternut squash.  They are listed below:

  • It is great for getting rid of constipation due to its high fiber content.
  • It is a good source of minerals; magnesium, manganese, iron, copper, potassium, calcium, phosphorus and zinc
  • It contains high levels of vitamin C which is great for your immune system.
  • It helps to regulate blood sugar due to its high vitamin B content.
  • It can help prevent birth defects due to its high folate content, so it is a great food to consume when you are pregnant.
  • It is good for your eyes as it contains high amounts of carotenoids and lutein.
  • It is high in anti-oxidants which can help prevent cancer.
  • It is anti-inflammatory and can help with chronic pain.
  • It is moderately low in carbs and calories with one cup having 65 calories and 14 net carbs.

Paleo Butternut Squash Soup Recipe

Paleo Butternut Squash Soup (Paleo, Dairy-Free)
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Paleo butternut squash soup is a comforting treat on a cold winter day. This soup is nutrient dense, anti-inflammatory, has high levels of anti-oxidants.
Ingredients
  • 1 Butternut Squash
  • 1 Onion
  • 1 can Coconut Milk
  • 2 cups Chicken or Vegetable Broth
  • 1 tablespoon Olive Oil
  • 1 cup Spring or Filtered Water
  • 1 tablespoon fresh Oregano or 1 teaspoon dried
  • 1 tablespoon fresh Thyme or 1 teaspoon dried
Instructions
  1. Preheat the oven to 375 degrees.
  2. Poke the squash with your fork a few times.
  3. Chop the onion into a few large pieces and drizzle with olive oil.
  4. Put both in the oven and roast for an hour.
  5. After an hour, take the vegetables out.
  6. Cut the squash in half and discard the seeds.
  7. Scoop the squash out with a spoon and put it in a pot on the stove.
  8. Add the onions, salt, herbs, coconut milk, chicken broth and water.
  9. Heat and put everything in the blender or Vitamix if you have one.
  10. You may have to blend it in two batches.
  11. Serve and enjoy.

 

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