This easy vegan & paleo butternut squash soup is my new obsession. It is so simple & quick to make, freezes well, and tastes absolutely amazing. And this is coming from someone who does not really like plain butternut squash.  Butternut squash soup is savory, filling, and soothing on the tummy.

My favorite breakfast these days

As a busy medical student, I am all about meal prep.  My mom is amazing and whenever I come home, she makes a huge batch of butternut squash soup. I freeze the soup in mason jars and defrost it for a nutrient dense meal in minutes.  For all of you struggling with AIP/paleo breakfast options, pair the soup with a little protein and veggies, and you have a nutritious breakfast full of healthy protein, fats, and carbs. Omit the pepper, and this recipe is completely Autoimmune Protocol compliant.

How do I make this deliciousness?

Start off by peeling the butternut squash, cutting it in half, seeding it, and chopping it into smaller pieces. This is definitely the most time difficult part, so once you have cut the squash, breathe a sigh of relief.  Next, chop the apple, carrots, onion, and garlic.

Combine all of the ingredients and spices besides the coconut milk into a big soup pot or slow cooker.

If you are cooking on a stove top, bring the soup to a boil, then cook the soup covered on low for about 1.5 hours or until the squash mashes easily. If you are using a slow cooker, the soup should take about 3 hours on high or 6 hours on low.

If you have an immersion blender, puree the soup right in the pot or slow cooker. If you have a regular blender or Nutribullet, allow the soup to cool, then puree this mouthwatering beauty.

Place the pureed soup into a large bowl, and stir in the coconut milk.  The soup is now ready for you to enjoy! No shame if you lick the bowl clean!

If you love meal prep as much as I do, store some of your soup in mason jars for easy lunch transport, a freezer stash, or to free up room in the fridge.  This recipe also works with well with pumpkin puree.

Who else loves butternut squash soup?

Copyright secured by Digiprove © 2018 Jamie Horrigan

Print Recipe

Vegan & Paleo Butternut Squash Soup

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

• 1/2 cups bone broth *can use any type of broth
• 1 butternut squash
• 2 carrots
• 1 green apple
• 1 white onion
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp sage
• pinch ground cinnamon
• pinch nutmeg *omit if AIP or substitute mace
• 1/8 tsp black pepper *omit if AIP
• pinch cayenne pepper *omit if AIP
• 1/2 cup unsweetened coconut milk *canned or carton work

Prep Time 30 minutes Cook Time 1.5 hours Servings people Ingredients 1/2 cups bone broth *can use any type of broth 1 butternut squash 2 carrots 1 green apple 1 white onion 2 cloves garlic 1/2 tsp sea salt 1/4 tsp sage pinch ground cinnamon pinch nutmeg *omit if AIP or substitute mace 1/8 tsp black pepper *omit if AIP pinch cayenne pepper *omit if AIP 1/2 cup unsweetened coconut milk *canned or carton work

Instructions

1. Peel the butternut squash, remove the seeds, and chop into smaller pieces
2. Dice the carrots, apple, and onion & mince the garlic
3. Add the broth, butternut squash, carrots, apple, onion, garlic, and spices to either a slow cooker or large pot (all of the ingredients besides the coconut milk)
4. If cooking on the stove top, bring the soup to a boil, then cook on low heat for 1.5 hours or until the butternut squash is tender & mashes easily If cooking in a slow cooker, cook on high for about 3 hours or low for about 6 hours
5. Puree the soup in a Nutribullet or immersion blender
6. Stir in the coconut milk & enjoy!

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