Are you looking for a quick dinner idea that’s both healthy and incredibly flavorful? Then look no further! This paleo butternut squash soup recipe is the perfect solution for busy weeknights. It's packed with nutrients, incredibly easy to make, and tastes absolutely divine. Get ready to experience the comforting warmth of homemade cooking with this delicious dish. It’s a perfect example of how easy healthy meals can be!
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups bone broth (or chicken broth for a non-paleo variation)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons coconut milk (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the squash and broth: Add the cubed butternut squash, bone broth, sage, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is very tender.
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Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using an immersion blender, blend directly in the pot. If using a regular blender, work in batches to avoid splattering.
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Stir in coconut milk (optional): If desired, stir in the coconut milk for added richness and creaminess.
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Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Cooking Tips for the Best Paleo Butternut Squash Soup:
- Roasting the squash: For a deeper, richer flavor, consider roasting the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Adjust seasonings: Taste the soup before serving and adjust the salt, pepper, and herbs to your liking.
Variations:
- Add protein: Boost the protein content by adding cooked chicken, sausage, or bacon.
- Creamy variations: Instead of coconut milk, try adding a dollop of full-fat coconut yogurt or cashew cream for a different creamy texture.
- Herby variations: Experiment with different herbs such as rosemary, oregano, or marjoram.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 5-7 grams
- Fat: 8-10 grams
- Carbohydrates: 25-30 grams
- Fiber: 5-7 grams
This paleo butternut squash soup recipe is a testament to how delicious and easy healthy meals can be. It's a perfect example of best recipes that are both satisfying and nutritious, suitable for a quick dinner or a more leisurely meal. Enjoy this easy and healthy addition to your food recipes collection!