• Thai Butternut Squash Soup (Paleo)


    A great big thank you to Jackie from our Facebook community for sharing this wonderful recipe from Paleopot!  Check out this web address for more flavor variations on this recipe.


    • 1 large butternut squash (about 6 cups cubed)
    • 1 can (14 ounces) coconut milk
    • 2 cups of chicken stock
    • 2 carrots, peeled and chopped
    • 2 heaping tbsp of red curry paste
    • 1 small red onion, chopped
    • 1″ piece of ginger, grated
    • 6 cloves of garlic, chopped


    1. Cooked on low heat for 4 to 6 hours.
    2. Blend or puree when cooking is finished. That’s it. An immersion blender is ideal for this. If you don’t have one, let your mix cool before transferring it to a blender or food processor.
    3. Garnish with anything from cinnamon and nutmeg, to curry powder, pumpkin seeds, and of course bacon.
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