Nutrient-packed butternut squash is caramelized to perfection to make our delicious squash soup. Get the caramelized squash soup recipe right here! For me this is the classic fall soup. Warm and delicious, it is good anytime!

squash soup

 

Caramelized Squash Soup
Serves 4
This soup starts off with some caramelized butternut squash and onions. Combined with celery, carrot and broth, it makes a creamy, savory soup. Cooking options include the stove (if you want) or a slow cooker (my preference) for this easy soup.
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Ingredients
  1. 4 cups butternut squash, cubed
  2. 1 med-lg sweet onion, diced
  3. 2 stalks celery, chopped
  4. 2 lg carrots, chopped
  5. 3 tbs butter, ghee or oil
  6. 2 cups broth
  7. 4 cloves garlic, chopped
  8. 1 ½ tsp Primal Palate Adobo Seasoning OR 1 tsp oregano, ½ onion powder & ½ tsp turmeric
  9. ½ tsp rosemary
  10. ½ tsp salt
  11. coconut cream to top (½-1 tbs per serving)
Steps (Slow Cooker)
  1. Melt your butter in a saute pan on med heat. Add in your squash and onions. Stir to prevent sticking and saute 5-10 mins until the sides have browned a bit.
  2. Transfer to a slow cooker, adding in remaining veggies, seasonings, broth & garlic. Cook for 3-4 hours on low until veggies are tender. Using an immersion or full-size blender, cream together until the soup is smooth.
  3. Laddle into bowls for serving. Add 1/2-1 tbs of coconut cream to the top and gently stir in before enjoying.
Steps (Stovetop)
  1. Melt your butter in a stock pot on med heat. Add in your squash and onions. Stir to prevent sticking and saute 5-10 mins until the sides have browned a bit.
  2. Turn heat down to low-med and add in the remaining veggies and garlic. Saute for an additional 10 mins stirring frequently until they start to become slightly soft. Add in broth and seasonings.
  3. Bring to a boil. Then allow to simmer for 45-60 minutes until veggies are fully tender. Using an immersion or full-size blender, cream together until the soup is smooth.
  4. Laddle into bowls for serving. Add 1/2-1 tbs of coconut cream to the top and gently stir in before enjoying.
Paleo on the Go http://blog.paleoonthego.com/
 

This original recipe is from Personally Paleo