I think this Ginger Butternut Squash Soup tastes like autumn. The flavors in this recipe are complex; savory, with a fruity undertone and the bright notes of the ginger and nutmeg.  I love making it in the fall and over the winter holidays.

So this is what I promised to tell you about in my last post.  This soup is what I was in the process of making the other day when I had to stop and whip up a batch of my Poultry Seasoning to use in this recipe.  (Poultry Seasoning is a kitchen essential!  Check it out. 🙂 )

This is a Paleo-style soup and without the optional toppings it is also a vegan offering.  I’ve served it both ways with equal approval from my family.

I truly enjoy making the Ginger Butternut Squash Soup because of the bright color and the pungent scent that fills my kitchen as it cooks.

The preparation is simple with the added step of pureeing.  This step is where a bit of extra care is needed.  You must puree the soup in the blender by pulsing it in small batches.  If there is too much in the blender jar the heat of the soup will cause the air to expand in the blender jar. You would not want to scald yourself or get hot soup everywhere if the lid popped off the blender! (And yup, I know firsthand. ;( )

If you haven’t seen it yet take a minute to watch my Ginger Butternut Squash Soup video:

This recipe makes 8 cups soup.  I may try doubling it next time as I always wish there were leftovers.  Enjoy! — Laura

Paleo Ginger Butternut Squash Soup

Laura Hickman

The sunny autumn soup can be served as both a Paleo and vegan dish.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main

Cuisine American

Servings 8 cups

Ingredients

  

• 2 lbs. butternut squash peeled and cubed
• 1/2 medium apple chopped
• 1/2 large onion chopped
• 1 T. coconut oil
• 3-4 cups chicken broth
• 1/3 cup orange juice
• 1 tsp. ginger
• 1/4 tsp. nutmeg
• 1/4 tsp poultry seasoning
• 1/4 tsp salt
• 1/8 tsp black pepper
• dash of cayenne optional
• Optional toppings:
• 1/2 cup sour cream
• 1 cup ham cubes
• 1 T. maple syrup

Instructions

 

• Cook chopped onion and apples in coconut oil until softened and beginning to brown.
• Place squash, apple & onion mixture, orange juice and 3 cups broth into slow cooker. (Reserve 1 cup broth for later.)
• Stir in all the seasonings. (Please note: for a milder soup you may wish to use only 1/2 tsp ginger and skip the cayenne.)
• Place lid on slow cooker and cook on high for 3 hours.
• Pulse small batches of soup in a blender to puree. To avoid accidents handle the hot soup carefully and do not put more than 1-2 cups at a time in blender jar!
• Pour blended soup into a separate large bowl.
• Pour all the blended soup back into the slow cooker.
• If the soup seems to thick, add some or all of the reserved broth at this time.
• Continue cooking on low for 30-60 minutes or until warmed through.
• Optional toppings:
• Top with small dollops of sour cream, if desired.
• To make maple glazed ham croutons:
• Heat ham cubes in a small skillet. Add maple syrup and stir ham mixture till thickened and hot.
• Sprinkle ham cubes into individual soup bowls.

Keyword butternut squash soup