Warm, comforting, and packed with nourishing ingredients, this Creamy Butternut Squash Soup is the perfect blend of simplicity and flavor. Made with wholesome, paleo-friendly ingredients like coconut milk and chicken broth, it comes together quickly for a healthy weeknight meal. The subtle kick of cinnamon and garlic adds richness to every spoonful, making it as satisfying as it is good for you. Whether you’re a busy professional or simply health-conscious, this velvety soup proves that fast food can also be soul food.
Ingredients
- 2 cups peeled and cubed butternut squash
- 1 cup full-fat canned coconut milk
- 1 cup chicken broth (paleo-friendly)
- 1 tbsp olive oil
- 1/2 small yellow onion, chopped
- 1 garlic clove, minced
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Stir in the cubed butternut squash and ground cinnamon, cooking for 2–3 minutes to lightly toast the squash and spices.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for 15–18 minutes, or until the squash is very tender when pierced with a fork.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth.
- Return the pureed soup to the pot over low heat. Stir in the full-fat coconut milk and season with salt and black pepper to taste. Heat gently for 2–3 minutes until warmed through.
- Serve hot, optionally garnished with a drizzle of coconut milk or a sprinkle of cinnamon.
Nutritional Information
Calories: 270
Protein (g): 4
Fat (g): 22
Carbohydrates (g): 16
Fiber (g): 3
Sugar (g): 5
Sodium (mg): 490
Storage Instructions
Store leftover Creamy Butternut Squash Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, let the soup cool completely and transfer it to a freezer-safe container or individual portions in freezer bags; freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Instructions
For best texture and flavor, reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. If reheating from frozen, allow the soup to thaw in the refrigerator overnight before warming. To maintain its creamy consistency, avoid boiling.
Modifications and Enhancements
To boost the protein content while staying within paleo guidelines, consider adding shredded cooked chicken or ground turkey to the finished soup. A handful of spinach or kale stirred in during the final minutes of cooking can increase the fiber and micronutrient content, especially vitamins A and K. Roasted carrots or sweet potatoes may offer a deeper sweetness and more nutritional variety. For an extra layer of flavor, a dash of ground ginger or nutmeg pairs well with the cinnamon already in the recipe and brings anti-inflammatory benefits.
