Paleo butternut squash soup is a healthy meal that can be enjoyed year round. Even the kids love it! This hearty dish will warm your soul on a cold evening, bringing together your favorite fall spices. It’s also a great choice for summer and tastes just as good cold as it does warm.
With just a few essential ingredients, this delicious soup recipe takes minutes to prepare. Creamy and smooth, it will delight your taste buds and fill your belly. On top of that, it’s paleo friendly and dairy free. Since it has no gluten, it’s perfect for those with wheat allergy.
Butternut squash, its main ingredient, delivers an ample dose of protein, fiber, and antioxidants. It’s also a good source of phytonutrients, which fight cancer and free radical damage. Low in fat and sugar, this fruit supports cardiovascular health and restores your electrolyte balance. Due to its high potassium content, it prevents muscle cramps and speeds up recovery. It’s the perfect addition to a healthy meal.
My paleo butternut squash soup contains onions and garlic, which boost immunity and protect you from colds and flu. I also add coconut oil for a healthy dose of essential fats. This ingredient makes the soup creamier and thicker. Cumin gives it a beautiful yellow color and wards off diseases. This spice promotes healing and restores your body’s natural balance. You may also use avocado for a thicker consistency and extra flavor. This fruit is one of the best natural sources of omega-3s.
So, here is my favorite paleo butternut squash soup recipe for lunch:
- 1 butternut squash, cut into small pieces
- 5 garlic cloves, minced
- 1 onion, diced
- 2 tbsp coconut oil, melted
- ¼ cup almond milk
- 1 tbsp ground ginger
- 1 tsp cumin
- Sea salt to taste
- Freshly ground pepper to taste
- Chop the ingredients
- Heat the coconut oil on a large stock pot
- Sauté the onion, squash, and garlic
- Add almond milk and stir well; use a hand blender if needed.
- Puree until smooth
- Add seasonings, salt, and pepper.
- Serve warm or cold. Enjoy!