Creamy Paleo Butternut Squash Soup

creamy delicious butternut squash soup A hot bowl of colorful, delicious butternut squash  soup is the perfect way to warm up on a cold, gray day. As a bonus, it’s super-easy to make with frozen pureed squash, which saves time and eliminates the need to grapple with a whole squash or to puree the soup.  This freezes well, so you might want to make a double batch to enjoy later. The perfect accompaniment for this soup are savory and satisfying paleo almond rosemary biscuits from the Multiply Delicious blog.

2 Tbsp olive oil

1/2 cup frozen or fresh chopped onion

1/2 tsp cinnamon

1/2 tsp cardamom

2 cups of vegetable broth

One 12-oz package of Bird’s Eye Cooked Winter Squash (or a package of frozen, cut-up squash or even sweet potatoes, if you don’t mind pureeing the soup before serving. A combination of the two is also delicious.)

Salt to taste

In a large saucepan, heat the olive oil over medium heat and add the chopped onion, and saute until the onion is soft.

Add the cinnamon and cardamom and cook for about 5 minutes.

Add the vegetable broth and squash or sweet potato (or a combination of the two), and bring the soup to a simmer.

Add salt to taste and puree the soup if necessary, and serve.  This recipe makes 4 servings.

 

*If you insist on using a fresh butternut squash, there’s no need to struggle with cutting it up if you roast it first. Here’s how to do it:

  • Heat your oven to 425 degrees
  • poke a few holes in the squash with a sharp knife or metal skewer
  • Place the squash on a baking sheet
  • Bake the squash for about an hour, for an approximately 2-lb squash. It should be fairly easy to poke it with a fork when it’s ready.
  • Cut it up in half lengthwise, scoop out the seeds, peel off the skin, and add it to the soup recipe.

If you don’t want to bake it first, here are detailed instructions on how to cut up a butternut squash easily and safely, from A Veggie Venture.

 

Tagged , , . Bookmark the permalink.

2 Responses to Creamy Paleo Butternut Squash Soup

  1. Jill says:

    Hi, when the recipe says to saute the stuff in a pot…I don’t understand. Like if its a soup…I should have a pot ,.not a skillet right? I have very basic skills and utensils to work with ! I want to make only enough for 1-2 servings, so was gonna try to pare it down a bit. Also, would LOVE to ask you about this lifestyle (I have tons of digestive issues). Are you healthy and fit? I see no pics of ya. You can email if you want.

    • Gianna says:

      Sorry for the delay. I checked the link and see the recipe is no longer available, so here’s a link to another very similar, paleo-vegetarian butternut and sweet potato soup: http://www.twopeasandtheirpod.com/roasted-butternut-squash-and-sweet-potato-soup/
      Sauteing some ingredients prior to making the soup adds flavor. You can saute them right in your soup pot, and then just add the other ingredients.
      As far as digestive issues go, I would recommend that you visit the blog, “Against All Grains;” the author successfully treats her serious digestive issues with dietary interventions: http://www.againstallgrain.com/about-me/
      As far as pics of myself, etc.: I use this website to post new recipes I try and like, because the usual paleo diet is heavy on meat.
      Thanks for writing and good luck with your diet.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>