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Paleo Butternut Squash Soup

By: Sharon Chen from blog.kettleandfire.com
Updated May 09, 2018
Paleo Butternut Squash Soup
Paleo Butternut Squash Soup

"Butternut squash soup is a rich, creamy comfort food that’s often loaded with milk or heavy cream and butter. Our version of this tasty treat uses full-fat coconut milk and ghee instead, giving you the same rich experience without the lactose that tends to bother those with gut issues. While ghee (or clarified butter) is still a dairy product, it’s much easier to digest than butter because the proteins (casein and whey) and sugars (lactose) have been removed during clarification. However, if you want to make this great paleo recipe completely vegan, you can replace the ghee with coconut oil and chicken bone broth with a vegetable broth."

Serves6 People

Preparation Time10 min

Cooking Time1 hr 40 min

Ingredients

  • 1 large butternut squash
  • 2 tablespoons ghee or coconut oil
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 1.5- inch piece fresh ginger chopped
  • 2 cups Kettle & Fire Chicken Bone Broth or vegetable broth
  • 1 teaspoon sea salt plus more to taste
  • 1 teaspoon sumac
  • 1 teaspoon red chili flake
  • 1 teaspoon cinnamon
  1. Place whole squash in a shallow baking pan and bake at 425°F for 1 hour 20 minutes, turning half-way through. When the squash is ready (it will give when you press on the skin), remove from the oven and cut in half. Scoop out the seeds, remove skin, and discard. Cut the roasted squash into 2-inch cubes.

  2. While the squash is baking, loosely chop the yellow onion and garlic.

  3. In a large stock pot over medium heat, melt the ghee. Add the onions and cook until translucent, about 5 minutes. Add the garlic and ginger, stirring to make sure the garlic doesn’t burn. Stir in the squash and cook until combined, 3 minutes.

  4. Stir in the bone broth, salt, sumac, red chili and cinnamon. Cover and cook for another 10 minutes. Remove from the heat.

  5. Transfer the soup to a blender and blend until smooth. (Optionally, leave half of the soup unblended for a chunkier soup).

  6. Return the blended soup to the pot. Turn the heat to low, then stir in water, coconut milk, and apple cider vinegar. Cook for another minute or two until warmed through. Add salt and black pepper, to taste. Serve.

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I very rarely make homemade soups because the ingredient list usually intimidates me but this recipe is simple and doesn't even take too long to make! It's a win-win. Plus, I absolutely love butternut squash soup. It is so creamy and delicious!

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