Get the Recipe: Whole30 Butternut Squash Soup
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
217 kcal
-
Course
Main Course
-
Cuisine
American
Get the Recipe: Whole30 Butternut Squash Soup
Report
This easy Whole30 Butternut Squash Soup is a little sweet, a little savory, and so flavorful. It is incredibly creamy, rich, and filled with cozy flavors. This Paleo soup is great for lunches, dinners, meal prep, and leftovers. Garnish with crispy bacon for the ultimate soup!
Share:
Ingredients
- 2 tbsp olive oil
- ¼ cup diced onion
- 4 cups cubed butternut squash roasted or frozen, see note
- 1 tsp minced garlic
- 2 cups chicken broth
- ½ tsp cinnamon
- pinch nutmeg
- 1 tsp onion powder
- ½ tsp oregano
- ½ cup canned coconut milk plus more for garnish
- 4 lices Bacon cooked and crumbled
Instructions
- In a Dutch oven or large skillet over medium heat, add olive oil, diced onion and minced garlic. Cook for 5 to 6 minutes or until onion is softened.
- Then, add butternut squash and all remaining ingredients except coconut milk and bacon to skillet. Bring to a light boil then simmer on low for 20 minutes.
- Turn off heat. Stir in canned coconut milk.
- Pour contents in pan into a blender, Vitamix, or food processor. Blend until smooth, about 15 to 20 seconds.
- Finally, pour into bowls. Garnish with additional coconut milk and crumbled bacon.
Notes
- This soup can be made with frozen cubed squash or roasted squash.
- If using frozen squash, thaw beforehand or microwave frozen squash until room temperature.
- See How to Roast Butternut Squash for directions.
- Canned coconut oil can be found in the Asian foods aisle at most grocery stores. Use full fat coconut milk (NOT coconut cream). I highly recommend the brand Thai.
- Shake canned coconut milk before opening and using. If the coconut milk is lumpy, stir with a spoon for using.
- Instead of using a blender or food processor, use an immersion blender to blend soup if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This makes about 4 small bowls of soup. This recipe can be easily doubled for leftovers.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
1mg
(0%)
Sodium
443mg
(18%)
Potassium
693mg
(20%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
14890IU
(298%)
Vitamin C
40mg
(44%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 443mg | 18% |
| Potassium | 693mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 14890IU | 298% |
| Vitamin C | 40mg | 44% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
