Carolyn's Paleo Butternut Squash Soup

Name: Carolyn''s Paleo Butternut Squash Soup Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 5 cups cubed & peeled butternut squash (about 1 large); 6 cups chicken or vegetable broth; 2 cubed & peeled sweet potatoes; 1 Lg. Onion chopped; 1 can coconut milk; 2 TBSP Olive oil; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 1/2 cup Pistachio's toasted for garnish

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 10

Ingredients

5 cups cubed & peeled butternut squash (about 1 large)6 cups chicken or vegetable broth2 cubed & peeled sweet potatoes1 Lg. Onion, chopped1 can coconut milk2 TBSP Olive oil1 tsp sea salt1/2 tsp freshly ground black pepper1/2 cup Pistachio's, toasted for garnish

Directions

Peel and cube butternut squash & sweet potato. Roast in oven at 375 degrees for 30 min. In a large pot aute onion in olive oil until soft. Add squash and sweet potato and cook 1-2 minutes while stirring. Toast the pistachio nuts and chop into coarse chunks and set aside. Add 4 Cups of the Chicken Broth, Coconut Milk & Salt and Pepper to the pot. Blend with an inversion blender until smooth. Think down with the additional chicken broth until desired thickness. Serve with Pistachios as a garnish and Enjoy!

Serving Size: 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user CJW102.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 165.3
Total Fat: 9.0 g
Cholesterol: 0.0 mg
Sodium: 593.0 mg
Total Carbs: 17.9 g
Dietary Fiber: 3.3 g
Protein: 4.0 g

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