This dairy-free Paleo butternut squash soup gets it’s creaminess from coconut milk. This soup is slightly sweet and full of flavor. It’s one of my favorite comfort foods and it’s super easy to make. Butternut squash is a great source of Beta-carotene and Vitamin C, nutrients that are important for immune function and healthy skin. Butternut squash also contains Vitamin B6, Magnesium, and Calcium, which are beneficial for promoting a calm, relaxed mood.
- 1 butternut squash, peeled, seeds removed, and chopped into 1 inch pieces
- 1 apple, peeled, seeds removed, and chopped into 1/2 inch pieces
- 1 onion, diced
- 5 cloves garlic, minced
- 4 tablespoons unrefined coconut oil
- 1 quart chicken stock or bone broth
- 1 cup coconut milk
- 1/2 teaspoon ground allspice
- 4 tablespoons fresh sage, chopped finely
- salt and pepper to taste
Heat the coconut oil in a large stock pot over medium low heat. Sauté the squash for 10 minutes, or until slightly softened, stirring occasionally to prevent it from burning. Add the onion and apple, and cook for about 5 more minutes. Then add the garlic and cook 2 minutes more. Pour in the stock or broth and bring it to a boil, before reducing the stove temperature to allow the soup to simmer for 5-10 more minutes. When the apple and squash are tender, add the spices and coconut milk and remove the soup from heat. Blend the mixture using an immersion hand blender, or if using a tabletop jar blender, allow the soup to cool slightly before carefully transferring to the blender. Serve warm.