Appetizers / Soups / Salads

Carolyn's Paleo Butternut Squash Soup is for Soup.

Carolyn's Paleo Butternut Squash Soup takes 30 minutes to prepare.

Carolyn's Paleo Butternut Squash Soup takes 20 minutes to cook.

Carolyn's Paleo Butternut Squash Soup makes 10 servings.

The ingredients for Carolyn's Paleo Butternut Squash Soup are:

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

Here is how you make Carolyn's Paleo Butternut Squash Soup:

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 servingsNumber of Servings: 10Recipe submitted by SparkPeople user CJW102.

The nutritional information for Carolyn's Paleo Butternut Squash Soup is:

• 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

The dietary needs meet for Carolyn's Paleo Butternut Squash Soup is Gluten Free