Paleo Butternut Squash Soup
Paleo Butternut Squash Soup is the BEST comfort soup and it really gives off the fall vibes! Naturally, it’s gluten-free and vegan friendly, made with whole ingredients!
Ya’ll I’m so excited to share one of my newest creations with you!! Not only is this soup Paleo, but it’s dairy-free, nut-free, vegan friendly and everything is ALL natural! Besides it being super healthy, it’s so creamy and flavorful!
If you haven’t had the chance to experiment with butternut squash, you HAVE to! It’s packed FULL of vitamins, nutrients, and antioxidants!
Not to mention so versatile when it comes to cooking! You can make sweet or savory dishes and cook it by roasting, baking, and boiling! The options are endless, like sauces, desserts, soups, salads, and side dishes!
What does Paleo mean?
The Paleo diet or lifestyle refers to a more primitive style of eating. Think about what the times were like before processed snacks, genetically modified ingredients, and fast food chains. This lifestyle is based around whole ingredients, meats, fruits, and vegetables. Basically, this dietary preference is clean eating.
Ingredients for Paleo Butternut Squash Soup
Butternut squash
Olive Oil
Carrots
Onions
Vegetable Stock
Garlic
Salt and Pepper
Kitchen Tools You Will Need
- Blender or Immersion Blender
- Crockpot (if you don’t want to make it on the stove)
- Baking Sheet (if you want to roast the squash)
Can I Use Roasted Butternut Squash Instead?
Absolutely! Just halve the squash on a baking sheet with the flesh side up. Roast at 350 degrees for about 35-45 minutes. Then add it back into your sauteed veggies and continue cooking as the recipe describes.
Instructions for Slow Cooker Butternut Squash Soup
Combine all ingredients into your crockpot. Cook on low for 6-8 hours or high for 4-6 hours. Afterward, transfer the soup to a blender or use an immersion blender inside the crockpot. If you are using your blender to puree, let it cool slightly before transferring.
How to Store
Store butternut squash soup for up to 10 days in the refrigerator. You can also freeze it for later! To heat after freezing, warm up on the stovetop or in the crockpot until the desired temperature.
Freezing Tips
Freeze in portions if you don’t plan to eat all of the soup at one time, this cuts down on waste.
If storing in Ziploc bags, freeze them flat, this will help save space!
What to Serve With
This soup makes an amazing main course, but you can certainly serve it as a side or appetizer. Here are some other serving ideas.
Salads
Main Course
- Garlic Seared Scallops
- Instant Pot Pesto Chicken Pasta
- 20 Minute Risotto
- Lemon Pepper Chicken and Potatoes
Looking for more Paleo Recipes? Here are some of my favorites:
- Stuffed Peppers
- Oven-Baked Turkey Meatballs
- Almond Flour Banana Muffins
- Healthier Salted Caramel Apple Pie Bars
You have to tell me what you are serving up your Butternut Squash Soup with! So either DM me or tag me on Instagram!
What other Paleo recipes would you like to see next?
Paleo Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 2 lbs butternut squash cut in 1 inch pieces, about 5 cups
- 1 cup carrots diced
- ½ cup onion diced
- 1 tbsp garlic minced
- 4 cups vegetable stock
- 1 tsp pepper
- ½ tsp salt
Instructions
- Heat olive oil in a pan over medium heat. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent.
- Add vegetable stock, salt, and pepper to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.
- Allow soup to cool and add to a blender. Blend until smooth and serve!
Slow Cooker Instructions
- Combine all ingredients into your crockpot.
- Cook on low for 6-8 hours or high for 4-6 hours.
- Afterward, transfer the soup to a blender or use an immersion blender inside the crockpot. If you are using your blender to puree, let it cool slightly before transferring.
