Paleo Butternut Squash Soup Recipe
This Paleo butternut squash soup is creamy, smooth, and flavorful. This gluten-free vegan soup is perfect for the holidays, especially if you're entertaining guests with various dietary requirements.
Servings: 6
Calories: 141kcal
Equipment
- Blender or food processor
Ingredients
- 4 cups peeled and chopped raw butternut squash
- 4 cups water
- 2 cups chopped onion
- 1 cup coconut milk
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: garnish with fresh chives, a drizzle of olive oil, and/or a handful of roasted pumpkin seeds.
Instructions
- Add the butternut squash, onion, garlic, ginger, coconut milk, water, salt, and pepper to a large pot on the stove.
- Cover the pot and simmer on low-medium heat for 45 minutes.
- Use an immersion blender, regular blender, or food processor to purée the soup to a smooth consistency.
Notes
- You can substitute any type of plant-based milk you prefer.
- Store this soup in an airtight container in the fridge for up to five days.
Nutrition
Calories: 141kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 310mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9921IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg