Paleo Butternut Squash Soup

This soup is a scrumptious treat on a cool fall day. Warm family and friends with a delightful blend of aroma and flavor.

Serves: 4Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium

Serves: 4


  • 1 Tbsp. almond oil
  • 1 medium onion, chopped
  • 1 lb. butternut squash, peeled, seeded, and chopped
  • 2 parsnips, peeled and diced
  • 3 cloves garlic, minced
  • 1⁄2 cup almond meal
  • 32 oz. organic low-sodium chicken broth
  • 1⁄2 tsp. cinnamon
  • 1⁄4 tsp. ground cloves
  • 1⁄4 tsp. ground nutmeg


  • In a soup pot or Dutch oven, heat oil over medium-high heat. Sauté onion, squash, parsnips, and garlic in oil for 5 minutes. Add almond meal and chicken broth and increase heat to high. Bring to a boil, then turn to low and simmer for 45 minutes.
  • In batches, purée squash mixture in blender or food processor and return to pot or use an immersion blender.
  • Stir in cinnamon, cloves, and nutmeg.