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Paleo Butternut Squash Soup with Ginger

Butternut squash simmered with fresh ginger and blended silky smooth, a warm, dairy-free autumn soup.

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

  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and grated ginger. Sauté for 3–4 minutes until fragrant.
  2. Add cubed butternut squash, vegetable broth, salt, black pepper, and optional spices. Bring to a boil.
  3. Reduce heat and simmer for 25–30 minutes until squash is tender.
  4. Remove from heat and blend the soup until smooth using a blender or immersion blender.
  5. Adjust seasoning as needed and serve warm, optionally garnished with fresh herbs or a drizzle of coconut milk.