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October 15, 2019

Butternut Squash, Carrot and Coconut Soup (Grain-Free)

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Butternut Squash, Carrot, and Coconut Soup is a nourishing and comforting meal during the colder months. 

Butternut Squash, Carrot and Coconut Soup (Grain-Free)
No matter what kind of health issue you are experiencing, a healthy soup is one of the best ways to help nourish the body. The healthy fats help reduce inflammation and provide necessary cholesterol so the body can make hormones. The vegetables contain a wealth of vitamins and minerals. Homemade broth or stock adds helpful amino acids and healthy fat. And, pastured meat provides protein, a heme source of iron, omega-3s, and B12. And, the sea salt adds necessary minerals.

As you can see, one bowl contains a wealth of nutrients!

Butternut Squash, Carrot and Coconut Soup (Grain-Free)

I make a pot of soup at least once a week and reheat it throughout the week for lunch, a quick dinner, or sometimes even breakfast. 

Here are some other popular nourishing soups that you might enjoy:
White Bean and Ham Soup 
Cream of Vegetable Soup 
Chicken Stew with Butternut Squash 
Lentil Soup with Swiss chard and Sausage 

 

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Butternut Squash, Carrot and Coconut Soup (Grain-Free)

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Ingredients

For the Squash:

  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
  • 1 tablespoon ghee, melted (you can substitute palm shortening for a dairy-free option)

For the Soup:

  • 2 tablespoons unsalted butter (or coconut oil)
  • 3 carrots, cut into 1/4” thick coins
  • 1 leek, white and light parts only, chopped
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons Celtic sea salt
  • 3 cups chicken broth (you can use bone broth or meat stock)
  • 1 cup coconut milk

Instructions

  1. Preheat the oven to 400ºF and adjust the rack to the middle position. Place the squash on a baking sheet lined with unbleached parchment paper. Pour the ghee overtop and gently toss to coat the squash. Roast for 30 minutes, or until soft when pierced with a knife.
  2. Meanwhile, melt the butter in a large pot over low heat. Add the carrots and leeks and stir to combine. Put the lid on the pot and let the vegetables sweat for 30 minutes. After 30 minutes, remove the lid and stir in the thyme and sea salt.
  3. Add the chicken broth and roasted squash to the carrot mixture and bring to a simmer. Then, using an immersion blender, blend the soup until smooth. Or, you can also process the soup in a blender until smooth. Stir in the coconut milk. Season to taste with sea salt. Serve.
  4. Note: I like butternut squash soup on the creamier side, but if you like it a bit thinner, than just add 1/2 cup or so of water.

Nutrition

  • Serving Size: 4-6

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Photo Credit: Becky Winkler 

Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Paleo Recipes, Soups, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 4 Comments

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4 Comments

  1. Siân

    October 17, 2019 at 5:45 am

    Hi Carrie I enjoy your recipes but was recently gifted an Instant Pot and was wondering how easy it is to convert recipes such as this soup one to cook in a pressure cooker? Best wishes Siân
    to Siân" aria-label='Reply to this comment to Siân'>Reply to this comment
    • Deliciously Organic

      October 22, 2019 at 10:52 am

      I haven't tested this recipe with an Instant Pot, so I'm not sure.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Carol

    April 19, 2021 at 6:56 pm

    This soup is amazing! So much flavor and knowing it has clean ingredients makes it top-notch. Yummmmmm!
    to Carol" aria-label='Reply to this comment to Carol'>Reply to this comment
    • Deliciously Organic

      April 20, 2021 at 10:57 am

      So glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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