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Spicy Butternut Squash Soup (Paleo/GF)

This is quite possibly the easiest and best butternut squash soup I’ve ever made. It is creamy, without milk or heavy cream. And, it has a nice kick from a secret ingredient!

Tools:

  • Blender (I use a Vitamix, but any blender or even an immersion blender will work)
  • 1 cup & 1/2 cup measuring cups
  • 1 tsp measuring spoon
  • Medium/Large soup pot
  • Sharp knife for chopping
  • Cutting board

Spicy Butternut Squash Soup (Paleo/GF)

Created by on April 16, 2019

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m

Ingredients

  • 2 tablespoons ghee or butter
  • 1 white or yellow onion, roughly chopped
  • 3 cloves of garlic, sliced or roughly chopped
  • 4 1/2 cups butternut squash, cubed (this is about 1 medium/large butternut squash- peeled, seeded, and cubed or 1 package of pre-diced butternut squash)
  • 2 cups bone broth, chicken broth, or vegetable broth
  • 1/2 cup full fat coconut milk
  • 1 teaspoon sea salt
  • 1 teaspoon harissa powder

Instructions

  1. Melt the butter in your large pot over medium heat and cook the onion until soft and lightly browned, about 5 minutes
  2. Add garlic to the pot and let cook until fragrant, about 1 minute
  3. Pour in cubed butternut squash, salt, and harissa. Let cook for about 5 minutes until squash is very lightly browned on edges, stirring with the onion and garlic
  4. Pour in broth and coconut milk and let simmer for about 10-15 minutes, until squash is fork tender
  5. Transfer the soup to your blender and blend until smooth. Serve while hot. *Optional: garnish with fresh herbs or chopped pecans.

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