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Harvest Time Soup

(SCD, Paleo, GAPS, Whole 30)


  • 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


  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.