Paleo Butternut Squash and Sweet Potato Soup
Servings: 8
  • 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
  1. 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.
  2. Add the butternut squash, sweet potatoes, salt, pepper and chicken broth. Turn the heat to high and bring to a boil.
  3. Lower the heat, and cook for 15-20 minutes, until the veggies are soft
  4. Add in the diced apple and stir for about 3 minutes.
  5. 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).
  6. Serve the soup in a bowl and top with fresh thyme.