I usually hate soup, I know, I’m weird. For some reason though, I’ve never been the person to order soup or make it. My mom on the other hand could eat soup for every meal. The other day I was talking to her and she was telling me about how she loves the new butternut squash soup that Whole Foods has been serving and said that I would like it. I asked her to read me the ingredients and immediately said, “Sorry, Mom, thats not paleo or even dairy free… I still can’t eat it.” After that conversation I got to thinking and remembered the year my Mom made butternut squash soup for Thanksgiving and it was SO good, it is still one of the only types of soup I like. Of course, hers was not dairy free, but I thought maybe I could recreate a traditional butternut squash soup recipe and make it paleo. I came up with this surprisingly easy recipe!
Before we talk about the recipe, we have to talk about the Instant Pot. If you haven’t heard of these, go look it up, like now. I’ll wait…. Ok so you see, its a slow cooker, pressure cooker, yogurt maker, miracle worker. You can cook butternut squash or any type of squash in the instant pot in only 20 minutes and they become soft and the skin falls off! Details on how to cook squash in it are coming!
Butternut Squash Soup
1 medium sized butternut squash
1 can full fat coconut milk
1/2 cup salted butter or ghee
1 tsp cinnamon
(Optional extra coconut milk of chicken broth to thin it out)
Cook your butternut squash, if baking it in the oven I recommend slicing it in half and baking at 350 for 1 1/2 hours.
Now, if you have an instant pot, use it to cook the squash… it will save time, effort and risk of chopping your fingers off.
Steps to cook squash in Instant Pot:
1. Use the rack and place it on the bottom of the Instant Pot
2. Add water to pot until it reaches just below where the rack sits.
3. Put entire squash into the pot on top of the rack
4. Cook on manual, high pressure and seal the vent for 20 minutes
5. Wait for it to cool, remove it and peel the skin off, it should literally fall off.
Steps to make the soup
1. Now that you have a cooked butternut squash, whichever method you used. Remove the seeds and skin and Mash the squash in a large bowl.
2. Add the whole can of coconut milk, all the butter and cinnamon to the bowl.
3. Stir this all together. This will leave it mixed but not smooth.
4. Put the mix into a blender or food processor and blend until smooth.
5. If the texture is too think for you, you can add more coconut milk without the fat or add some chicken broth!
That’s it! Easy peasy, butternut squash squeezy!