Tuesday, October 22, 2013

Creamy Spiced Butternut Squash Soup {Paleo}

Colder weather hasn't quite hit here in California, but my craving for soup has. To me, fall means cozy weather with warm, hearty food and seasonal flavors. This soup checks all the boxes. 

I love the sweet, nutty flavor of the butternut squash. I accented it with warm spices like ginger and nutmeg, and gave it a little heat with cayenne pepper. The combination is a perfect balance that will fill you right up
. Top it with bacon, & you've got the perfect fall soup. Bacon is awesome no matter what, but especially in this soup. The salty crunch compliments the creamy soup in the best way.

This is a perfect meal for entertaining, but also great to make ahead & save for some awesome leftovers throughout the week. It's really easy to prepare; all you need is one pot and a blender or food processor. I buy my butternut squash already cubed and ready to go, which makes it even easier (check Costco or Trader Joe's).

To top it all off, this creamy, delicious, & hearty soup also happens to be completely Paleo-friendly, and is gluten-, grain-, soy-, dairy-, and nut-free. 


Ingredients
  • 6 cups butternut squash, in 1" cubes
  • 1 Granny Smith apple, diced
  • 1 cup carrots (about 2 large or 24 baby), diced
  • 1 1/2 cups chicken broth (I used Pacific's organic, free-range version)
  • 1 1/2 cups coconut milk (canned is best)
  • 4 garlic cloves, minced
  • 2 Tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (more if you want it spicy!)
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • bacon (optional, for topping)

Directions
  1. In a large pot, heat the coconut oil over medium-low heat.
  2. Add the squash, apple, carrots, and garlic, & sauté for about 5 minutes (until the squash is slightly softened; but don't let it brown!).
  3. Season with spices, and continue to sauté until the spices become fragrant, about 3 more minutes.
  4. Pour in the chicken broth & coconut milk, and bring to a boil.
  5. Reduce the heat & simmer for about 15 minutes, or until all of the veggies are tender (test the carrots since they take longest to cook).
  6. In a blender or food processor, blend the soup in batches until smooth.
  7. Serve the soup hot, & top with crumbled bacon if desired. 
*Makes 4-6 servings.



 Please let me know if you try this out, and what you think if so! I hope you love it as much as I do! :)

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6 comments:

Julie B said...

Looks good - I want to try some!

Jessie B said...

I want to make you some! :) Or maybe you can try it since you have the recipe now! ;)

meggie said...

I tried it this weekend. It was so good i made it twice! Thanks!

Jessie B said...

Awesome, thank you so much for telling me! I'm glad you liked it :)

Jan Lipi said...

Wondering if this would freeze well? I keep seeing the big container at Costco of the precut butternut squash and think I should give this a try! :-) Thanks for sharing!

Jessie B said...

I got mine at Costco too! I definitely think it would freeze well. Let me know if you try it! :)