Harvest Time Soup (SCD, Paleo, GAPS, Whole 30)

I don’t like fall! There I said it. Fall just means that winter is right around the corner, and it’s no secret that I am not a winter lover. Never will be. Yet I live in Calgary. It’s ironic I know.

This year we are actually being spoiled and it is still quite warm (I probably jinxed us just writing this) and I have been trying to take as much advantage of this as possible!

Speaking of which, did I mention I ran a half marathon last weekend. Yep I did. And by some miracle it was the fastest one I have ever done. And I came in 4th. Take that residency!

Despite my hate for the colder weather the fruits and vegetables that are around this time of year are some of my favorites. Apples, squash, carrots, pears, green beans… oh yum

And as the weather cools off I begin craving warm comfort type foods, like the soup I am about to share with you. It’s a good one I promise. Even according to the the non-paleo eaters in my family.

5 from 1 vote

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Harvest Time Soup

As the weather cools off I begin craving warm comfort type foods, like this soup. Even the non-Paleo eaters in my family enjoy this one.

Course Soup

Cuisine American

Keyword dairy free squash soup, harvest soup, paleo soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 servings

Calories 378 kcal

Ingredients

• 2 lbs squash of your choice I like butternut or buttercup
• 2 lbs carrots
• 2 ripe pears
• 6-8 cups filtered water or homemade chicken broth depends on how thick you want your soup
• 1 1/2 tbsp cinnamon
• 1 tsp sea salt
• 1 tbsp organic vanilla
• 4 tbsp grass-fed butter or coconut oil
• 1 can coconut milk/ 1 package of coconut cream Optional

Instructions

1. Peel and chop your squash into cubes

2. Place squash and water/ broth in a large pot and place on medium heat on the stove. Let it cook

3. While the squash is cooking, peel carrots, remove ends and then add to the pot

4. Add cinnamon, sea salt and vanilla to your soup and allow to simmer for about 15 minutes

5. Chop pears so seeds are removed (you can leave the skin on) and add to pot

6. If using coconut milk/ coconut cream add this now

7. Allow soup to cook until carrots and squash are tender (usually another 15-20 minutes)

8. Once squash and carrots are soft add the grassfed butter or coconut oil

9. Allow soup to cool somewhat (I usually wait about 30 minutes)

10. Use your immersion blender and blend soup so that all the chunks are removed (I blend it right in the pot) 

11. Serve and enjoy! 

Recipe Notes

This recipe yields a large pot of soup and I usually put some aside to freeze right away. 

Nutrition Facts

Harvest Time Soup

Amount Per Serving

Calories 378 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 20g125%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 519mg23%

Potassium 1237mg35%

Carbohydrates 45g15%

Fiber 10g42%

Sugar 17g19%

Protein 5g10%

Vitamin A 41352IU827%

Vitamin C 44mg53%

Calcium 167mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

The pictures really don’t do this one justice I am afraid. You will just have to trust me.

Do you have any favorite soup recipes? I would love for you to share them!

Are you loving the fruits and vegetables that are around this time of year?

And as always feel free to email me with any questions or to leave feedback!