Paleo Butternut Squash Soup, 20 minutes or less!

Dana Taormina
Nov 5, 2017
2 min read

It's Finally feeling like Fall in New York! That means it's time for a warming Soup. I have the easiest Paleo blender soup for you to make in a flash. It takes roughly 20 minutes or less to prepare this soup. The trick is to buy frozen and or pre-sliced butternut squash, and riced cauliflower. I was excited to find at Costco in the Frozen Section huge bags of individual servings of butternut squash, and Riced Cauliflower. And Bonus they were ORGANIC! I highly recommend that you go and check out Costco soon because who knows if they will have this for long.

During fall when all the talk of the holiday begins and the aroma's of delicious food start to enter the brain, as a health conscious person or someone suffering with an Autoimmune disease you want, and should have the same comfort foods. You just need to make some adjustments.

It feels so good to be able to prepare and enjoy Delicious food and know that it is healthy to!

Here is what you will need: Serves 4 -6 depending on bowl size

2 Bags Pre-cut Butternut Squash (Frozen)

1 Bag Riced Cauliflower (reserve 1/4 cup for topping)

1/2 Yellow Onion Chopped

1 1/2 Cup Chicken Broth or vegetable broth

1 Can Coconut Milk (full fat)

2 Teaspoons Sea salt

1 Teaspoon Black pepper

1 Clove Garlic Chopped

1 Teaspoon Mustard Seed

Pinch Ginger Spice

Pinch Cinnamon

3 Sweet Italian Sausages ( to make crumble topping)

Extra Virgin Olive oil or Coconut Oil

Shopping Tip:

I purchased the squash and riced cauliflower from Costco. But that was a random find. I normally buy these items at Whole Foods Market in the Frozen Food isle, 365 Brand. You can also buy riced cauliflower now at Trader Joe's.

Method:

On medium heat coat the bottom of a sauce pan with extra virgin olive oil, toss in chopped onion and cook until translucent. Then add your butternut squash, riced cauliflower, chicken broth, salt, pepper, garlic, mustard seed, ginger, and cinnamon. Make sure to stir and coat all ingredients. Then cover and let sit for 10 minutes.

Meanwhile start to cook the sausage crumble topping. In a skillet on medium heat squeeze out the sausage meat from it's casing. Be sure to mash apart the meat so it becomes smaller pieces, (to form crumble), I use a standard wooden spoon. Once meat looks half way cooked, add roughly 1/4 cup of the riced cauliflower and let it finish cooking with the sausage to soak up all the goodness.

Once you can easily pierce the squash with a fork and see that it has become soft and tender you can turn off the heat.

*Get out your blender. Vitamix or a blendtec will be able to hold all the ingredients in one shot. However is you have a standard / basic blender you will most likely have to be blended in batches.

Scoop all the liquid and the squash veggie mixture into the blender. Add the Full Fat Coconut milk and secure top, start blending on low and move your way up to a high speed once you see all the ingredients mixing together. Once everything is blended and creamy Serve Hot, and Top with the sausage crumble!

Enjoy!!!