So excited that my copy of the “Make it Paleo” cookbook by the Food Lover’s Primal Palate arrived yesterday! I don’t buy a lot of cookbooks, but this one was definitely worth it. I immediately opened it up to see if I could get some dinner ideas as I didn’t have a plan for last night. After browsing through all of the amazing recipes and pictures, I decided that butternut squash soup would be the perfect side dish as I had a nice butternut squash just waiting to be used. I really haven’t made a lot of creamy soups on my own, the only other one I have done is the tomato soup featured here, but after this, I am going to be making them a lot more often!
1 onion, chopped
2 tbsp of unrefined coconut oil
1 tsp of cinnamon
1/2 tsp nutmeg
1 tsp salt
1 medium butternut squash peeled and chopped into about 1-2 inch chunks
1 quart chicken stock (may want to have more on hand to add at the end)
In a large pot, heat up coconut oil, then add onion and saute
Add in the cinnamon, nutmeg and salt
Add chicken stock and butternut squash to pot, and boil until tender – about 30 minutes
Once squash is nice and tender, use an immersion blender to puree. Mine was pretty thick which I liked, but if you want yours more soupy, just add chicken broth until desired consistency. I also added a little salt to taste as well.
I served this along side a lemon and broccoli chicken bake I whipped up which is just the ingredients here that I poured over 4 boneless chicken breasts (salt and peppered of course) with some fresh broccoli florets stuffed around. (Poured mixture over both broccoli and chicken along with an extra drizzle of EVOO)
So here is our delicious meal, added a sprinkling of cinnamon to garnish the soup. Also added some goat cheese sprinkles but didn’t get a pic of that. I highly recommend doubling this soup recipe and freezing part of it, I definitely will next time. Enjoy!