Paleo Butternut Squash Soup
I came up with this Paleo butternut squash soup recipe yeeears ago and it is now my go-to, tried and true recipe for when the weather starts to get colder. Yellow, red and orange leaves on the trees and walking my pup on frost-covered grass means it's soup season y'all. Enjoy!
Paleo Butternut Squash Soup
Ingredients:
6 cups diced butternut squash
2 cups chopped onion (yellow or sweet)
2 chopped granny smith apples
4 cups low sodium vegetable broth
2 cups water
1 tsp curry powder
1/2 tsp thyme
1/2 tsp salt
1 tbsp preferred oil (avocado oil or coconut oil)
Instructions:
Heat a large saucepan on medium-high heat and once warm, add oil, onion and curry powder and sauté for 3 minutes or until onions are soft.
Add squash, apples, thyme, vegetable broth, water to pan and bring to a boil.
Reduce heat to low and cook until squash is tender (approx. 30 minutes)
Transfer mixture to heat-safe blender and puree in batches until smooth. Yields approx. 7 cups!
Top With:
Shredded or crumbled nut cheese
A few kale leaves
Fried egg (duh)
Avocado
Nuts (chopped walnuts are noms on this one)
Seeds (flaxseed, pepitas, etc.)
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