Delicious Butternut Squash Soup
Warm up this winter with a comforting bowl of Butternut Squash Soup! This recipe is perfect for those following a paleo or AIP (Autoimmune Paleo) diet, as it is made with wholesome ingredients that are gentle on the body.
Ingredients:
- 1 medium-sized butternut squash, peeled and diced
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 4 cups of bone broth or vegetable broth
- 1 cup of full-fat coconut milk
- 2 tablespoons of olive oil or ghee
- 1 teaspoon of sea salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- Fresh cilantro or parsley for garnish
Instructions:
- In a large pot, heat the olive oil or ghee over medium heat.
- Add the chopped onion, carrots, garlic, and grated ginger. Saute for about 5 minutes until the vegetables are softened.
- Add the diced butternut squash, sea salt, cinnamon, and nutmeg. Stir well to coat the vegetables with the spices.
- Pour in the bone broth or vegetable broth, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the butternut squash is tender.
- Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy.
- Return the soup to the pot if using a regular blender. Stir in the coconut milk and simmer for another 5 minutes to heat through.
- Serve the butternut squash soup hot, garnished with fresh cilantro or parsley. Enjoy!
How to Prepare:
This Butternut Squash Soup is easy to prepare and will warm your soul on a chilly day. Start by peeling and dicing the butternut squash, chopping the onion and carrots, and mincing the garlic. Grate the fresh ginger, as it will add a delightful zing to the soup.
In a large pot, saute the onion, carrots, garlic, and ginger until softened. Add the diced butternut squash and spices, and stir to coat the vegetables. Pour in the broth, cover, and simmer until the squash is tender. Use an immersion blender or regular blender to puree the soup until velvety smooth.
Return the soup to the pot if using a regular blender, and stir in the creamy coconut milk. Simmer for a few more minutes to heat through, and you’re ready to enjoy a steaming bowl of Butternut Squash Soup!
Preparation Time:
This recipe takes approximately 40 minutes to prepare, including the chopping and cooking time. It is a quick and easy way to enjoy the flavors of fall!
Servings:
This recipe will yield about 4 servings of Butternut Squash Soup. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts:
Each serving of this Butternut Squash Soup provides a nourishing blend of vitamins, minerals, and antioxidants. The exact nutrition information may vary slightly depending on the specific ingredients used.
Tips:
- For added depth of flavor, roast the diced butternut squash in the oven before adding it to the soup.
- Experiment with different spices such as turmeric, cumin, or paprika to customize the taste of your soup.
- If you prefer a thinner consistency, add more broth or coconut milk until you reach your desired texture.
FAQs:
Q: Can I freeze the Butternut Squash Soup?
A: Yes, this soup freezes well. Simply let it cool completely, then transfer to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Q: Can I use canned butternut squash instead of fresh?
A: While fresh butternut squash is recommended for the best flavor and texture, you can use canned butternut squash if needed. Just be sure to drain it well before adding it to the soup.
Q: Can I substitute the coconut milk with another dairy-free milk?
A: Yes, you can use almond milk, cashew milk, or any other non-dairy milk of your choice instead of coconut milk. However, keep in mind that it may slightly alter the taste and creaminess of the soup.
Warm up your kitchen and delight your taste buds with this comforting Butternut Squash Soup. It’s the perfect addition to your paleo or AIP recipe collection and will leave you feeling nourished and satisfied. Enjoy!
