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5
from 1 vote
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.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Cuisine:
American
Servings:
6
servings
Calories:
378
kcal
Author:
Dr. Erin Carter
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
tablespoon
cinnamon
1
teaspoon
sea salt
1
tablespoon
organic vanilla
4
tablespoon
grass-fed butter or coconut oil
1
can
coconut milk/ 1 package of coconut cream
Optional
Instructions
Peel and chop your squash into cubes
Place squash and water/ broth in a large pot and place on medium heat on the stove. Let it cook
While the squash is cooking, peel carrots, remove ends and then add to the pot
Add cinnamon, sea salt and vanilla to your soup and allow to simmer for about 15 minutes
Chop pears so seeds are removed (you can leave the skin on) and add to pot
If using coconut milk/ coconut cream add this now
Allow soup to cook until carrots and squash are tender (usually another 15-20 minutes)
Once squash and carrots are soft add the grassfed butter or coconut oil
Allow soup to cool somewhat (I usually wait about 30 minutes)
Use your immersion blender and blend soup so that all the chunks are removed (I blend it right in the pot)
Serve and enjoy!
Notes
This recipe yields a large pot of soup and I usually put some aside to freeze right away.
Nutrition
Calories:
378
kcal
|
Carbohydrates:
45
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
519
mg
|
Potassium:
1237
mg
|
Fiber:
10
g
|
Sugar:
17
g
|
Vitamin A:
41352
IU
|
Vitamin C:
44
mg
|
Calcium:
167
mg
|
Iron:
4
mg