Bright and Zesty: Paleo Butternut Squash Soup with Ginger, Cinnamon and Bacon Crumbles

Cinnamon sticksHello all!

I know it’s been awhile since my last posting. I’ve been busy trying to keep up with holiday shopping, getting ready to head up to the Great White North (Minnesota) on Saturday for Christmas, and to top it all off, I’ve gone and gotten myself sick! Blasted holiday stress.

After having to go home early yesterday because of my cold and cough, I decided to make a nice, big crock pot meal that would warm me from the inside out and hopefully push the cold out of my system a little bit faster. What I came up with was an amalgamation of several different paleo soup recipes combined into one hearty, delicious meal that’s perfect for colder weather (and cold season, too!)

Cavemen and Cavewomen, I give you: Butternut squash soup infused with cinnamon and ginger, and garnished with delicious bacon. This dish is best when left to cook all day, or for at least 6 hours.

You’ll need:

  • 1 large crock pot
  • Hand blender or food processor
  • 1 large butternut squash, cut into small cubes without the skin
  • 2.5 C. chicken stock
  • 1 can of full-fat coconut milk
  • 1 large carrot, peeled and thinly sliced
  • 2 medium fuji apples, cut into small cubes (you can leave the skin on or take it off, your choice)
  • 1 medium-sized ginger root, peeled and chopped or grated (you’ll want about ¼ C. worth)
  • 1Tbsp. cinnamon
  • ½ tsp. kosher salt
  • ½ C. almond meal
  • Crumbled bacon (as much as you want, really)


Combine the squash, chicken stock, coconut milk, carrot and apple pieces into the crock pot and stir them all together until all the bits and pieces have been coated. If needed, add chicken stock as needed until the pieces are mostly covered. Add in the ginger, cinnamon and salt. Turn the crock pot to low and let it cook on low for at least 4 hours. After four hours, you can turn it up on high for 1-2 hours to cook things a bit faster, or let it stay on low for a slower cook for 2-3 hours.
About a half hour before serving time, add in the almond meal to thicken the batch, then use your food processor or hand blender to mix all of the ingredients into a thick soup. It’s OK if there are a few apple chunks left over.
Finally, fry up some bacon (or use the pre-crumbled variety if that’s your thing). Pour your soup into serving bowls and garnish the top with some bacon.

Voilà! Your paleo butternut squash soup is ready to be devoured. Enjoy!

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