Butternut Squash Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
This warming soup is the perfect comfort food to carry you through the first two stages of the GAPS protocol. In later stages, you can add cinnamon, nutmeg, and orange zest.
| Prep Time 15 minutes |
Cook Time 20 minutes |
Makes 10 to 12 cups |
Serving Size 1½ cups |
INGREDIENTS
1 medium butternut squash, peeled, split, seeded, and cut into 1-in. (2.5cm) dice
1 medium sweet or yellow onion, chopped
2 qt. (2l) homemade chicken stock
1 TB. sea salt
2 or 3 TB. coconut oil, lard, butter, or ghee
METHOD
1 In a large stockpot, combine butternut squash, sweet onion, chicken stock, and sea salt. Set over high heat, and bring to a boil.
2 Reduce heat to medium-low, and simmer for 20 minutes or until squash has softened.
3 Working in small batches, blend soup in a blender until smooth. Return soup to the pot, and simmer for 5 more minutes or until soup has reached desired thickness.
4 To serve, add 2 or 3 teaspoons coconut oil to each bowl, and ladle hot soup over to melt.
CUTTING BUTTERNUT SQUASH
1 Cut off the top and bottom of the squash, and cut squash in half.
2 Remove the skin using a sharp knife or a vegetable peeler.
3 Scoop out the seeds with a spoon, and dice squash.
Variation
Chunky Butternut Kale Soup
Use 1 medium peeled, seeded, and diced butternut squash; 1 cup diced yellow onion; 2 cloves peeled and sliced garlic; 2 medium peeled and diced carrots; 4 cups trimmed, cut kale leaves; 1 tablespoon sea salt; and 2 quarts (2l) homemade chicken stock. Proceed as directed in step 2.