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This blend of butternut squash, sweet potato and spices is a great combination of flavors for fall, great for a paleo side dish for Thanksgiving! This Paleo Butternut Squash Soup is flavorful and delicious!
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As I type this, my new kitten Daisy is running around the room in circles like a little racecar. Having a kitten again is fun! I love watching her play. She is so energetic, and she’s a sweetheart too.
So being as it is fall, and winter will be coming soon… along with colder weather (bleuch..I’m NOT a fan of cold), I thought it would be nice to post some good, warm soup recipes. This is my first soup, and it was quite tasty! Perfect flavor for a nice fall/winter recipe. I will actually be making some of this to bring as a dish for Thanksgiving. I had a lot of fun making this, and even more fun eating it!
- 1 large butternut squash about 6 cups, diced
- 2 medium sweet potatoes peeled and diced
- 1 medium apple I used honeycrisp, peeled and diced
- 1/2 yellow onion diced
- 3 Tbsp coconut oil
- 4 cups chicken broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp maple syrup
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/4 tsp fresh thyme
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Melt the coconut oil in a large pot over medium-high heat. Add the onion and cook until it is translucent, about 3-5 minutes.
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Add the butternut squash, sweet potatoes, salt, pepper and chicken broth. Turn the heat to high and bring to a boil.
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Lower the heat, and cook for 15-20 minutes, until the veggies are soft
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Add in the diced apple and stir for about 3 minutes.
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Remove from heat. Using an immersion blender, blend until the mixture is a thick, soupy consistency. Add in the maple syrup and spices. Blend until well combined. (Note: if the soup is too thick for your liking, you can add a small amount of water until it is to your desired consistency. I like a thick soup so I did not need to add any water).
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Serve the soup in a bowl and top with fresh thyme.
