This easy vegan & paleo butternut squash soup is my new obsession. It is so simple & quick to make, freezes well, and tastes absolutely amazing. And this is coming from someone who does not really like plain butternut squash. Butternut squash soup is savory, filling, and soothing on the tummy.
As a busy medical student, I am all about meal prep. My mom is amazing and whenever I come home, she makes a huge batch of butternut squash soup. I freeze the soup in mason jars and defrost it for a nutrient dense meal in minutes. For all of you struggling with AIP/paleo breakfast options, pair the soup with a little protein and veggies, and you have a nutritious breakfast full of healthy protein, fats, and carbs. Omit the pepper, and this recipe is completely Autoimmune Protocol compliant.
How do I make this deliciousness?
Start off by peeling the butternut squash, cutting it in half, seeding it, and chopping it into smaller pieces. This is definitely the most time difficult part, so once you have cut the squash, breathe a sigh of relief. Next, chop the apple, carrots, onion, and garlic.
Combine all of the ingredients and spices besides the coconut milk into a big soup pot or slow cooker.
If you are cooking on a stove top, bring the soup to a boil, then cook the soup covered on low for about 1.5 hours or until the squash mashes easily. If you are using a slow cooker, the soup should take about 3 hours on high or 6 hours on low.
If you have an immersion blender, puree the soup right in the pot or slow cooker. If you have a regular blender or Nutribullet, allow the soup to cool, then puree this mouthwatering beauty.
Place the pureed soup into a large bowl, and stir in the coconut milk. The soup is now ready for you to enjoy! No shame if you lick the bowl clean!
If you love meal prep as much as I do, store some of your soup in mason jars for easy lunch transport, a freezer stash, or to free up room in the fridge. This recipe also works with well with pumpkin puree.