Butternut Squash Soup
Course: MainCuisine: Vegetable, SoupDifficulty: Easy12
servings10
minutes50
minutes300
kcal1
hour10
minutesThis is one of my favourites. I make it all the time because it’s delicious, but also because it’s so easy to prepare. You probably have had butternut squash soup in the past, but this one, adapted to the Paleo lifestyle, is particularly interesting with its coconut milk base. It makes for a very rich and satisfying pureed soup. It’s so filling that it can be taken as a meal on its own. Winter squashes like butternut squash or spaghetti squash usually keep for a long time, so you can buy them in advance and use them when you don’t know what to make for dinner.
Ingredients
2 tbsp salted butter
1 medium onion, diced
2 carrots, cut into chunks
2 medium butternut squash, peeled, seeded and diced in 2 inch cubes
8 cups water or stock
Directions
- In a large soup pot, warm the butter
- Caramelize onion in the pot, sautéing 8 – 10 minutes until golden brown
- Add the squash cubes and carrots. Cook for 10 more minutes until the outside of the squash cubes are a bit soft.
- Pour the water over the onion/squash mixture
- Bring entire mixture up to a boil and simmer for 20 – 30 minutes until squash and carrots are soft.
- In a blender, puree soup in very small batches (as not to scorch yourself and have soup splattered on your ceiling) at low, then working up to high speed until mixture is smooth and creamy.
- Serve piping hot.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories479.6
- % Daily Value *
- Total Fat
23.2g
36%
- Saturated Fat 14.4g 72%
- Trans Fat -1g
- Cholesterol 60mg 20%
- Sodium 353mg 15%
- Potassium 2751.8mg 79%
- Total Carbohydrate
69.4g
24%
- Dietary Fiber 11.6g 47%
- Sugars 29.9g
- Protein 9.1g 19%
- Vitamin A 1586.8%
- Vitamin C 144.6%
- Calcium 28%
- Iron 31.2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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