Butternut Squash Soup

Big thanks to my friends Lynette and Anthony over at PaleoHabits for permission to post this recipe. They’re a couple of local Paleo aficionados who I met through the Paleo Chicago Meetup Group.

This is a delicious way to get your post-workout carbs and soup really hits the spot for this weather. If you’re avoiding butter for this challenge, feel free to use 1/4 cup of ghee or coconut oil. And if you have an immersion blender things get even easier!

Ingredients:

1 butternut squash, peeled & cut into 1″ pieces
1 onion
1/2 stick organic butter
24 oz. beef stock (can use chicken broth)
2 tsp salt
2 tsp black pepper
1/4 tsp nutmeg
Parsley (optional)

Instructions:

1. Cut onion into eighths (does not have to be chopped into small pieces since will be blended later) & caramelize in pan with butter for approximately 10 minutes.
2. Add butternut squash, beef broth, & all seasoning into pot, bring mixture to a boil & then lower heat & simmer for approximately 20 minutes until all squash pieces soften.
3. Pour all contents into a blender to puree.
4. Serve with a few pieces of parley on top.

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