Paleo Butternut Squash Soup in a Slow Cooker
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Paleo Butternut Squash Soup in a Slow Cooker is an incredibly easy weeknight dinner that fits into your paleo lifestyle. It’s sweet, savory, and really comforting after a long day. Butternut squash, carrots, celery, sweet potato, onion, and a blend of curry powder and other spices slow cooked and pureed to perfection.Â
It’s that time of the week again. Time to put on our paleo hats and dive into this insanely good paleo butternut squash soup recipe. Â As you know, I’ve been getting on the paleo train lately. I’m not eating a paleo diet, but I am loving jumping into the grain free recipes that paleo offers.
So I’m working hard to try to include some really good ones in my kitchen. And this one is perfect, because it’s only about 160 calories per serving! So it also fits into my new fitness program.
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If you’re in the mood for something a little less on the paleo side and a little more on the creamy soup side, you’ll probably love my potato leek soup. It’s one of my most popular recipes!
And while you could totally do this on the stove top, I’m all about easy comfort foods on this blog. So into the slow cooker it goes!
If you’re not in the slow cooking mood, though, it would be really easy to adapt this recipe right on to the stove top. Just get out your dutch oven (or a big pot if you don’t have one), and sauté the coconut oil with the onion, celery, carrot, and spices until they’re softened. Then add the rest of your ingredients, and let it simmer for about 20 minutes, stirring occasionally, until the sweet potato is nice a soft. Then puree! Easy peasy.
One of the things I really love about this recipe is that you can literally just dump everything in there, let it cook, give it a quick puree and you’re good to go. I use one of the most amazing cooking tools on the planet (if you’re into soups, like I am), the immersion blender. It gives you freedom from spooning hot paleo butternut squash soup into your blender, and a whole lot less cleanup when you’re done!
Paleo Butternut Squash Soup in a Slow Cooker
Ingredients
- 30 oz frozen cubed butternut squash
- 4 cups chicken or vegetable stock, gluten free
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 tbsp coconut oil
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Equipment
- Slow Cooker
Instructions
- Place all ingredients in slow cooker and stir together. Cook on HIGH for 4 hours, or on LOW for 8 hours.Â
- When soup is cooked, use an immersion blender (or transfer to a regular blender in batches) to puree soup.
Notes
Nutrition
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