Butternut Squash Soup – Whole 30, Paleo friendly, easy & SO delicious. It’s perfect for those cold, winter nights. Note that I would not know from experience because it hasn’t been below 30 degrees in Reno for weeks! However, this soup is still equally as delicious when it’s warm too.
I made this Butternut Squash Soup in the morning and put it in the fridge after using the immersion blender to make it smooth. Then when it was time for dinner, I just reheated in the same pot! For dinner we split a steak, this soup, Instant Pot Roasted Potatoes, and a big green salad! If you wanted to make this soup a ‘main’ dish, I would add some sausage. If you’re doing Whole 30, make sure to use compliant sausage. Enjoy & send some of those cold tempatures my way!
Creamy Butternut Squash Soup - whole 30, paleo, dairy free and gluten free!
- 1 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 garlic cloves
- 2 carrots, chopped
- 1 cup cauliflower rice
- 2 lbs butternut squash, chopped
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon
- 1 tsp dried sage
- 1 cup chicken bone broth
- 1 cup chicken stock
- 1 cup full-fat coconut milk
- salt and pepper, to taste
In a large pan, heat oil over medium heat. Once oil is hot, add onions and cook until soft and brown (approximately 5 mins)
Add garlic, carrots, butternut squash, cauliflower and spices. Mix well, reduce heat to low and cook for 10 minutes
Add chicken bone broth, chicken stock and coconut milk. Simmer for 40 minutes on low
Using an immersion blender, blend soup. Serve in bowls, garnish & enjoy!
This soup can easily be made ahead of time & stored in the fridge. Reheat on the stove. Also, instead of using both chicken bone broth and chicken stock, you can use one or the other!
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