Best 3 Butternut Squash Soup With A Paleo Kick Recipes
Indulge in the velvety richness and vibrant flavors of butternut squash soup, a culinary masterpiece that caters to both your taste buds and your health. This creamy delight, delicately spiced with warming ginger and aromatic sage, is a symphony of autumnal flavors. As you savor each spoonful, let the natural sweetness of the butternut squash caress your palate, while the hint of spice adds a subtle complexity. This soup not only promises a delectable experience but also embraces the principles of a wholesome paleo diet. With variations like a creamy dairy-free version and a roasted red pepper and tomato rendition, this recipe collection ensures there's a perfect butternut squash soup for every dietary preference and culinary adventure.
Here are our top 3 tried and tested recipes!
BUTTERNUT SQUASH SOUP WITH A KICK
A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.
Provided by davey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
- Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g
ROASTED BUTTERNUT SQUASH SOUP (BEST PALEO SOUP EVER!)
As the weather turns colder, I always think about making soup. Perhaps it's because I start craving warm, hearty foods and seem to have a larger appetite. I like to make soup in large batches because it doesn't take that much extra time, and I can freeze any leftovers for later. This squash soup is transformed from an ordinary recipe into an extraordinary one by adding spices that taste of fall and by roasting the main ingredients.
Provided by Jess
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.
BUTTERNUT SQUASH SOUP WITH A PALEO KICK
I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!
Provided by Heather Green
Categories Butternut Squash Soup
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Melt coconut oil in a large pot over medium heat. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.
- Stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.
- Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has blemishes or soft spots.
- Roast the squash before pureeing: Roasting the squash intensifies its flavor and makes it easier to puree. You can roast the squash whole or in cubes.
- Use a high-powered blender or food processor: This will ensure that the soup is smooth and creamy. If you don't have a high-powered blender or food processor, you can use a regular blender or food processor, but you may need to puree the soup in batches.
- Don't be afraid to experiment with different spices and herbs: There are many different ways to flavor butternut squash soup. Some popular options include ginger, nutmeg, cinnamon, and thyme. You can also add a splash of lemon juice or vinegar to brighten up the flavor.
- Serve the soup with your favorite toppings: Some popular toppings for butternut squash soup include roasted pumpkin seeds, croutons, and chopped bacon. You can also serve the soup with a dollop of sour cream or yogurt.
Conclusion:
Butternut squash soup is a delicious, healthy, and versatile dish that can be enjoyed for lunch or dinner. With its creamy texture and sweet flavor, butternut squash soup is a surefire hit with people of all ages. So next time you're looking for a comforting and nutritious meal, give this paleo butternut squash soup recipe a try. You won't be disappointed!
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