Cozy and Creamy: The Ultimate Paleo Butternut Squash Soup Recipes

As the days grow shorter and a chill fills the air, nothing satisfies quite like a bowl of warm, creamy soup. Among the myriad of soup options, butternut squash soup stands out as a quintessential fall dish. Its naturally sweet and nutty flavor, combined with a velvety texture, makes it a comforting and healthy choice. For those following a Paleo lifestyle, adapting this classic recipe is surprisingly simple. This article explores various approaches to creating the perfect Paleo butternut squash soup, highlighting different techniques and flavor combinations.

Roasted Butternut Squash Soup: A Flavorful Foundation

Many recipes for Paleo butternut squash soup begin with roasting the vegetables. Roasting intensifies their natural sweetness and adds a caramelized depth of flavor that elevates the soup to another level.

Simple Ingredients, Exceptional Taste

One of the most appealing aspects of Paleo butternut squash soup is its reliance on whole, unprocessed ingredients. A basic recipe might include just butternut squash, olive oil, and chicken stock. The result is a surprisingly creamy texture, even without dairy or cream.

Adding Secret Ingredients for Enhanced Flavor

To further enhance the flavor profile, consider incorporating “secret” ingredients like sweet potato and Granny Smith apples. The apples add a touch of tartness and sweetness, eliminating the need for added sweeteners like maple syrup.

Step-by-Step Roasting Guide

To roast the vegetables:

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1. Preheat the oven to 425ºF (220°C).
2. Line a large rimmed baking sheet with parchment paper.
3. Place cubed butternut squash, carrots, onion, apple, sweet potato, and garlic on the sheet.
4. Drizzle with olive oil and season generously with kosher salt and pepper.
5. Roast for 30 minutes, then remove the apple and garlic. Flip the carrots and sweet potato.
6. Roast for another 15 minutes, then remove the carrots and sweet potato.
7. Roast the butternut squash and onion for a final 15 minutes, or until soft and caramelized.

Preparing the Vegetables for Blending

Once the vegetables are roasted, prepare them for blending:

1. Add the roasted apples and carrots to a blender.
2. Squeeze out the roasted garlic bulbs.
3. Peel the skin from the sweet potato, discard the skin, and transfer the flesh to the blender.
4. Scoop out the butternut squash flesh, discarding the skins.
5. Add chicken stock to the blender, starting with 2 cups to avoid overfilling.

Achieving a Creamy Texture

Blend the mixture on medium speed for 60-90 seconds until completely pureed. Transfer the soup to a Dutch oven or soup pot on the stove. Slowly add the remaining broth until the desired consistency is reached. Bring the soup to a simmer and season to taste with kosher salt and black pepper.

Instant Pot Butternut Squash Soup: A Quick and Convenient Option

For those seeking a faster cooking method, the Instant Pot offers a convenient alternative. By using an Instant Pot, you can speed up the cooking process and concentrate the flavor of the butternut squash, often skipping the roasting step.

Adapting the Recipe for the Instant Pot

To make butternut squash soup in an Instant Pot:

1. Turn on the sauté function and cook bacon until crispy, then remove and set aside.
2. Add onions and garlic to the bacon drippings and cook for 1-2 minutes.
3. Stir in cubed squash, broth, and Magic Mushroom Powder (optional).
4. Lock the lid and cook for 7 minutes under high pressure.
5. Release the pressure manually.
6. Taste and adjust seasoning.

Finishing Touches

Ladle the soup into bowls and drizzle with aged balsamic vinegar and crispy bacon bits for a delightful contrast of flavors and textures.

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Crock-Pot Butternut Squash Soup: A Hands-Off Approach

If you prefer a truly hands-off approach, a Crock-Pot or slow cooker is an excellent choice. Simply dump all the ingredients (except for garnishes like bacon and balsamic vinegar) into the slow cooker and cook on low for about 6 hours.

Addressing "Squash Hands"

When working with butternut squash, some people experience a reaction known as "squash hands," where the skin on their hands turns orange and feels tight. This is usually due to the squash sap. While there isn’t a fast cure, moisturizing and gentle exfoliation can help.

Variations and Additions

Coconut Milk for Creaminess

For a dairy-free and Paleo-friendly creaminess, coconut milk is an excellent substitute for heavy cream. It adds a rich and satisfying texture to the soup. To incorporate coconut milk, simply blend it into the soup after cooking.

Apples for Sweetness

Green apples, like Granny Smith, add a touch of tartness and sweetness that complements the butternut squash beautifully. Other apple varieties, such as Pink Lady, Honeycrisp, or Fuji, can also be used.

Spices for Depth

Experiment with different spices to customize the flavor profile of your soup. Cinnamon, curry powder, ginger, nutmeg, sage, and thyme are all excellent additions.

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Other Vegetables

Consider adding other vegetables like sweet potatoes, zucchini, or bell peppers to the soup for added nutrients and flavor.

Serving and Storing

Garnishes

Garnish your butternut squash soup with fresh herbs, crispy bacon bits, or a drizzle of balsamic vinegar for an extra touch of flavor and visual appeal.

Freezing for Later

Butternut squash soup freezes well, making it a convenient option for meal prepping. Let the soup cool to room temperature, then transfer it to an airtight, freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe Examples

Paleo Roasted Butternut Squash Soup

This recipe features freshly roasted vegetables blended into a delicious, cozy soup.

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 2 carrots, chopped
• 1 onion, chopped
• 1 apple, peeled, cored, and chopped
• 1 sweet potato, peeled and cubed
• 4 cloves garlic, whole head roasted
• Olive oil
• Kosher salt and pepper
• 4 cups chicken stock

Instructions:

1. Preheat oven to 425ºF (220°C).
2. Line a large rimmed baking sheet with parchment paper.
3. Place the butternut squash, carrots, onion, apple, sweet potato, and garlic on the roasting sheet.
4. Drizzle with olive oil and season generously with kosher salt and pepper.
5. Roast as directed above.
6. Prepare the vegetables for blending.
7. Blend until smooth.
8. Transfer the soup to a Dutch oven or soup pot on the stove.
9. Slowly add the remaining broth until the desired consistency is reached.
10. Bring the soup to a simmer and season to taste with kosher salt and black pepper.
11. Serve warm.

Instant Pot Paleo Butternut Squash Soup

This recipe offers a quick and easy way to make butternut squash soup.

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 apples, peeled, cored, and chopped
• 4 cups broth
• Bacon bits (optional)
• Balsamic vinegar (optional)

Instructions:

1. Turn Instant Pot to “sauté” and cook bacon until crisp, stirring, remove to a plate and drain all but 1 tbsp fat.
2. Add the squash, apples, herbs and spices, salt, pepper and broth.
3. Cover pot and cook on high pressure 5 mins.
4. Turn off the pot and add the bacon back in, then add nutritional yeast, if using.
5. Place your Immersion blender in the instant pot to puree until very smooth.
6. Swirl in a tbsp or two of coconut milk if desired.
7. Ladle the soup into bowls and drizzle with aged balsamic vinegar and crispy bacon bits on top.

Crock-Pot Paleo Butternut Squash Soup

This recipe provides a hands-off approach to making butternut squash soup.

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 1 apple, peeled, cored, and chopped
• 1 onion, chopped
• 4 cups broth
• Dried thyme
• Sage
• Salt and pepper
• Almond milk (optional)
• Bacon (optional)

Instructions:

1. Place the squash, apple, onion, garlic, broth, dried thyme, sage, salt and pepper into the slow cooker.
2. Cover and cook on low heat for 7-8 hours.
3. Add the almond milk to the slow cooker and stir to combine.
4. Use an immersion blender to combine the ingredients until smooth, or transfer to a blender to puree.
5. Adjust salt and pepper to taste.
6. Serve warm, topped with bacon and fresh thyme as garnish.

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