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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 Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 378kcal

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: 378kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 519mg | Potassium: 1237mg | Fiber: 10g | Sugar: 17g | Vitamin A: 41352IU | Vitamin C: 44mg | Calcium: 167mg | Iron: 4mg