Creamy Spiced Butternut Squash Soup {Paleo}
Servings: 4
Calories: 265kcal
Ingredients
- 6 cups butternut squash in 1" cubes
- 1 Granny Smith apple diced
- 1 cup carrots (about 2 large or 24 baby carrots), 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 nutmeg
- 1/4 tsp ginger
- bacon (optional, for topping)
Instructions
- In a large pot, heat the coconut oil over medium-low heat.
- Add the squash, apple, carrots, and garlic, & sauté for about 5 minutes (until the squash is slightly softened; but don't let it brown!).
- Season with spices, and continue to sauté until the spices become fragrant, about 3 more minutes.
- Pour in the chicken broth & coconut milk, and bring to a boil.
- 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).
- In a blender or food processor, blend the soup in batches until smooth.
- Serve the soup hot, & top with crumbled bacon if desired.
Nutrition
Calories: 265kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Sodium: 998mg | Fiber: 6g | Sugar: 11g | Iron: 2mg