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