Paleo Butternut Squash Soup
Ingredients:
- 1 tsp Olive Oil
- 1 c Onions chopped
- 3 cloves Garlic minced or pressed
- 8 c Vegetable Broth
- 6 c Butternut Squash cut into 1/2" cubes
- 1 Sweet Potatoes peeled and diced
- .5 tsp Sea Salt
- 1 tsp Dried Nutmeg ground
- .5 tsp Ground Ginger
- .5 tsp Allspice ground
- .25 c Maple Syrup
Instructions:
- Heat oil in a medium stockpot over medium-high heat. Add the onion and garlic and saute until translucent and fragrant. About 5 minutes.
- Add the broth, squash, sweet potato, salt, nutmeg, ginger, and allspice and bring to a boil.
- Reduce the heat to simmer and cook until vegetables are very tender, about 50 minutes.
- Remove the soup from the heat and puree with an immersion blender until very smooth.
- Add the maple syrup, taste, and adjust seasoning as needed.
Nutrition
Calories: 155kcal | Carbohydrates: 37g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1467mg | Potassium: 640mg | Fiber: 3g | Sugar: 15g | Vitamin A: 18625IU | Vitamin C: 32.3mg | Calcium: 97mg | Iron: 1.2mg
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