FreePaleo
Paleo Butternut Squash Soup with Ginger
Butternut squash simmered with fresh ginger and blended silky smooth, a warm, dairy-free autumn soup.
Servings
4 servings
Prep
10 min
Cook
35 min
Butternut squash needs very little help to taste good, and this soup keeps the ingredient list short — squash, onion, garlic, and a generous knob of fresh ginger simmered together until the squash falls apart.
Blending it smooth with an immersion blender, with no cream or dairy needed for that velvety texture, keeps this soup fitting neatly within a paleo diet. A pinch of cinnamon and nutmeg lean into the squash's natural sweetness rather than covering it up. Ginger's warmth is what carries the whole bowl, so don't be shy with it, and a drizzle of coconut milk on top is a nice finishing touch if you want a little extra richness.
Ingredients
- 1 medium butternut squash — peeled and cubed
- 1 medium onion — diced
- 2 cloves garlic — minced
- 1 inch fresh ginger — peeled and grated
- 3 cups vegetable broth — or chicken broth for non-vegetarian
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon — optional
- 1/4 teaspoon nutmeg — optional
Instructions
- 1Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and grated ginger. Sauté for 3–4 minutes until fragrant.
- 2Add cubed butternut squash, vegetable broth, salt, black pepper, and optional spices. Bring to a boil.
- 3Reduce heat and simmer for 25–30 minutes until squash is tender.
- 4Remove from heat and blend the soup until smooth using a blender or immersion blender.
- 5Adjust seasoning as needed and serve warm, optionally garnished with fresh herbs or a drizzle of coconut milk.
Nutrition
152
Calories
2g
Protein
27g
Carbs
4g
Fat
4g
Fiber