Paleo Recipe: Butternut Squash Soup

In addition to being paleo, this recipe also happens to be vegetarian, and if you skip the butter, vegan. Use any kind of squash you like, they all taste great. (As you can see in the photos, I used a combination of acorn and butternut). The only thing this soup lacks is lean protein, so be sure to include something on the side to create a fine-tuned meal.

This recipe is based on Alton Brown's recipe for squash soup on Good Eats. Guess we could call this Better Eats.

(What is paleo? Visit the link I've posted for a quick summary).

Ingredients

• 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
• Melted butter, for brushing
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground white pepper
• 3 cups vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced ginger
• 4 ounces coconut milk
  
• 1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the coconut milk and return to a low simmer. Season with salt, pepper, and freshly ground nutmeg.

In my opinion, you can't have too much white pepper and nutmeg. It gives the soup a delightful spice and flavor.