Boy, do I love Fall. I mean seriously, it’s the best season ever – pumpkins, soups, stews, beautiful leaves, 100 types of squash, cooler weather, sweatshirts, football . . . well, you get the picture. And this Fall is maybe the best one yet because I just had a life-changing surgery (I won’t go into all the details, but just know that it is a very good thing), my hometown baseball team is in the World Series for the first time in 29 years (Go Royals!), I have a beautiful girlfriend and life surrounding me, and I got to see and spend time with my Dad for the first time in nearly a year (he came to help take care of me after surgery). 

Getting to spend time with my Dad was an awesome experience, even under the circumstances of me being bed-ridden and in pain. He is an acclaimed chef and a great dude, so we always have fun cooking together and 

hanging out. While he was here, I was pretty much just eating very soft foods and soups, so he had the opportunity to create a couple of really delicious soups that I absolutely need to share with you guys. The first was a lemon-kale chicken soup and the other was this creamy butternut squash soup that I’m going to share with you today. 

This soup was magnificent, warming and ultra creamy, so it’s definitely going to become a Fall staple for me and possibly even a Thanksgiving dish this year! It’s also perfect for if you’re sticking to a strict autoimmune protocol diet or paleo diet, as it’s completely dairy-free and includes AIP-friendly spices (with optional nutmeg if you can handle it). So here we go – hope you enjoy and Happy Fall to you! 

But first…*BONUS* tip: How to Cut & Cube a Butternut Squash 
1) Peel off skin of squash with a vegetable peeler 

2) Slice butternut squash in half lengthwise 

3) Scoop out seeds

4) Cut into cubes 

Print

Easy Paleo Butternut Squash Soup

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Ingredients

• 1 tbsp coconut oil
• 1/2 white onion, chopped
• 1 tsp fresh ginger root, minced (about a 1" piece of root)
• 1 butternut squash, peeled and cubed (could use frozen)
• 2 cups chicken broth or bone broth
• 1 1/2 cups water
• 1 can light coconut milk
• 1 1/2 tsp cinnamon
• 1/2 tsp dried bay leaf or 1 whole bay leaf
• 1/4 tsp mace
• 1 tsp salt
• optional: omit if following AIP: 1 tsp black pepper

Instructions

1. In a large soup/stew pot, cook together coconut oil, chopped white onion, fresh ginger and butternut squash for on medium/medium-high heat until squash is soft (should be able to pierce squash with a fork)
2. Once soft, add in all remaining ingredients
3. Simmer together for 30 minutes on medium heat
4. After simmering, transfer soup to blender in SMALL batches (don't want hot liquid to splatter everywhere) - I'd split it up between 2-3 batches
5. Blend on LOW first and increase speed as you go; blend each batch for about 30-45 seconds or until all contents are fully blended together
6. Transfer all blended batches back to soup pan and stir together; adjust seasoning to fit your taste buds

Recipe Notes

You could also easily add in some roasted apples or cook up some bacon and add to this recipe - you wouldn't need to change anything, just add those in (although don't blend bacon, that's gross - just add it at the end ;)).
You could also roast the butternut squash cubes before blending, but since this is an EASY version of the soup, we just did it on the stove top.