Butternut Squash Soup

Servings 4 people
Warm up with a comforting bowl of Butternut Squash Soup. This velvety soup combines sweet butternut squash with aromatic spices like cinnamon and nutmeg, all simmered in a rich broth. Sautéed onions and garlic add depth, while coconut oil adds a hint of richness. Puree until smooth for a delightful, Paleo-friendly dish that's perfect for cozying up on chilly days.

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp coconut oil
  • Salt and pepper to taste

Instructions 

  • Heat coconut oil in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
  • Add butternut squash, cinnamon, nutmeg, salt, and pepper, stirring to combine.
  • Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the squash is tender.
  • Use an immersion blender to puree the soup until smooth. Serve hot.
Course: Soup

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