Paleo Butternut Squash Soup

Ingredients

1 medium butternut squash (2- 2.5lbs), peeled, seeded, and chopped into 2-inch chunks

3 Tbsp. coconut oil melted

2 cups white onion, roughly chopped

½  Tbsp. garlic, diced

4 cups chicken broth 

1 teaspoon salt

2 ½ teaspoon yellow curry powder

¾  cup coconut milk

cilantro for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine butternut squash with 2 Tbsp. of melted coconut oil and toss until coated.
  3. Spread the squash evenly on a baking sheet and bake for 30-35 minutes or until fork-tender.
  4. While the squash roasts heat the remaining 1 Tbsp. of melted coconut oil in a large pan over medium heat. Add the onion and garlic and saute until soft, about 3 minutes.
  5. Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.
  6. Using a large spoon, break down the squash and mix until well combined.
  7. In batches, transfer the soup to a high-power blender and puree until smooth. (An immersion blender will also work.)
  8. Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.
  9. Garnish with cilantro and enjoy!

Serves 4

 

Inspired by: https://www.foodfaithfitness.com/butternut-squash-soup-curry/

Begin Your Chiropractic & Nutrition Wellness Journey Today!

If you are tired missing out of life experiences because you feel bad, then it is time to gain control of your health. Take the first step and contact Russell Chiropractic today.

Scroll to Top