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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.