Oct 30

Paleo Butternut Squash Soup

Another Whole30 has come and gone. This time around, to be honest, was not as successful as the first. I let it go a few days ago, before the 30 days were up. Too much running around with my Nana’s passing and all of the arrangements, etc. Besides, she would have been upset if I didn’t have some wine in her honor 😉

I’m going to do my best to maintain a Paleo-ish lifestyle. I know my body doesn’t respond well to carbs so I really need to make it a point to cut them out as much as possible. I’ve found so many great recipes that are compliant, including this one. Even though I don’t have an issue with dairy, this is a nice recipe for those who do.


This was a breeze to make, and reheats very well. Sprinkle some pumpkin seeds on top and you’ve got a great meal or appetizer. Delicious!

Paleo Butternut Squash Soup
from Primal Primos

1 large butternut squash, peeled and chopped
1 onion, chopped
1 quart chicken stock
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons coconut oil
pumpkin seeds for garnish

Add coconut oil and onion to large pot over medium heat. Saute a few minutes, then add squash, stock, cinnamon, salt and nutmeg. Bring to a boil, then cook until squash is fork tender.

Transfer to food processor or blender and puree until smooth. Garnish with pumpkin seeds and a dash of cinnamon.

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This entry was posted in appetizers, freezer friendly, low carb, main dishes, make ahead, QuickAndEasy, soup, squash. Bookmark the permalink.

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