Paleo Butternut Squash Soup

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  <meta itemprop="name" content="Paleo Butternut Squash Soup">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Landon Harrison"><meta itemprop="url" content="https://www.landonharrison.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT15M">

   <meta itemprop="cookTime" content="PT30M">

   <meta itemprop="totalTime" content="PT45M">

   <meta itemprop="keywords" content="Paleo, ButternutSquashSoup, FallRecipe">

   <meta itemprop="ratingValue" content="4.6">

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  <br><div><span itemprop="description">This Paleo butternut squash soup is cozy and warm, making it the ideal choice for chilly fall nights. Aromatic spices blend well with butternut squash's rich flavor and creamy texture to create a dish that is incredibly satisfying. It is rich in nutrients and free of dairy and gluten.<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 medium butternut squash, peeled, seeded, and cubed</span></li>

   <li><span itemprop="ingredients">1 onion, chopped</span></li>

   <li><span itemprop="ingredients">2 cloves garlic, minced</span></li>

   <li><span itemprop="ingredients">4 cups chicken or vegetable broth</span></li>

   <li><span itemprop="ingredients">1 tablespoon coconut oil</span></li>

   <li><span itemprop="ingredients">1 teaspoon ground cinnamon</span></li>

   <li><span itemprop="ingredients">1/2 teaspoon ground nutmeg</span></li>

   <li><span itemprop="ingredients">Salt and pepper to taste</span></li>

   <li><span itemprop="ingredients">Coconut cream optional, for garnish</span></li>

   <li><span itemprop="ingredients">Fresh parsley or chives optional, for garnish</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">In a large pot, heat coconut oil over medium heat</span></p>

   <p><span itemprop="recipeInstructions">Add onion and garlic, saut until softened</span></p>

   <p><span itemprop="recipeInstructions">Add cubed butternut squash, cinnamon, nutmeg, salt, and pepper, stirring to combine</span></p>

   <p><span itemprop="recipeInstructions">Pour in chicken or vegetable broth and bring to a boil</span></p>

   <p><span itemprop="recipeInstructions">Reduce heat to low, cover, and simmer for 20-25 minutes or until squash is tender</span></p>

   <p><span itemprop="recipeInstructions">Using an immersion blender or regular blender, pure the soup until smooth</span></p>

   <p><span itemprop="recipeInstructions">Taste and adjust seasoning if needed</span></p>

   <p><span itemprop="recipeInstructions">Serve hot, garnished with a drizzle of coconut cream and chopped parsley or chives if desired</span></p>

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