Carolyn's Paleo Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Carolyn's Paleo Butternut Squash Soup calories by ingredient



Number of Servings: 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

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.