Creamy Butternut Squash Soup

If you follow my blog, you know that I'm nuts about fall and all the food that goes with it.  Pumpkin is hands down my favorite ingredient, but squash is certainly close.  I love how versatile squash is and all the varieties there are to choose from!

Doing paleo, whole 30, autoimmune protocol, or whatever diet you are on can be very limiting for your meals.  However, squash is one of those ingredients that fits into every lifestyle and diet you need and is extremely nutritious.

Butternut squash is no exception.  One of the most common varieties of winter squash, it is loaded with fiber, Vitamin A, Vitamin C, and Vitamin E.  It also contains thiamin, niacin, Vitamin B6, folate, pantothenic acid, magnesium and manganese.  All these vitamins and minerals help keep your skin and hair healthy, boost immune function, and decrease inflammation.

What can you use butternut squash for?  Besides this soup recipe, you can use it in a morning porridge, sauces, baking and pancakes, desserts, ravioli stuffing, and so much more! Pinterest people :o)

What's great about my butternut squash soup recipe is that it's a hearty and thick soup, keeping you full and warm.  You can add more veggies to it if you like or keep the recipe as is.  Again, you will need a crockpot and just a handful of ingredients.  You might also find that you would like to add a pork loin or chicken breast if you want to add a protein to compliment your soup.  Hope you enjoy this recipe :o)

Creamy Butternut Squash Soup (GF, DF, soy free, paleo, whole 30, AIP, GAPS, SCD)

2 medium cooked butternut squash, peeled, cut into 1 inch cubes
4 cups organic chicken broth
1 container (or 2 cups) Arroy D full fat coconut milk
1/2 medium onion, diced
3 celery stalks, diced
1 tspn cinnamon
1/4 tspn himalayan sea salt
1/2 tspn cloves
1/2 tspn ginger
1/2 tspn tumeric
1/2 tspn curry powder
1/2 tspn cumin

Preheat oven to 350. Split, peel, and remove seeds from your squash. Cut into 1 inch cubes and bake for 45 minutes.  Put half of butternut squash in crockpot and other half into blender or food processor to puree.  Add puree to crockpot.  Then add chicken broth, coconut milk, chopped veggies and seasonings crockpot. Stir thoroughly. Cook on low for 6 hours and then serve or refrigerate leftovers. Enjoy!




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