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Paleo Tomato and Butternut Squash Soup

I love summer. Swimming. Playing outside with the kids. Running in the heat. But, when it comes to food, I get so excited when Fall rolls around. Mostly because of soups. You can make huge batches, freeze them, and always have a healthy meal that just makes you feel all warm and cozy inside. Even though the breeze isn’t blowing quite yet, I got my first taste of soup last week when I made this Paleo Tomato & Butternut Squash Soup to test for you guys. I’m just giddy with excitement. I hope you are too!

Paleo Tomato & Butternut Squash Soup

Author/Source:

Christine @ Onceamonthmeals.com

Ingredients:

  • 2 Tablespoons coconut oil
  • 1.25 cups onion, diced
  • 2 teaspoons garlic, minced
  • 3 cups chicken broth, preferably homemade
  • 32 ounces diced tomatoes
  • 3.2 cups butternut squash, diced
  • 1 pound chicken breasts, cubed into 1 inch cubes
  • 2 each bay leaves
  • 0.125 teaspoon salt
  • 0.125 teaspoon pepper
  • 1 Teaspoon smoked paprika
  • 8 ounces coconut milk, canned

Directions:

In a large stockpot, heat coconut oil over medium-high heat and saute onions and garlic. Add chicken broth, diced tomatoes, and butternut squash cubes. Bring to a boil. Add chicken breast cubes, bay leaves, salt, pepper and smoked paprika, reduce heat to a rolling boil and cook 25-30 minutes. Remove from heat and stir in coconut milk. Serve and enjoy!

Freezing Directions:

In a large stockpot, heat coconut oil over medium-high heat and saute onions and garlic. Add chicken broth, diced tomatoes, and butternut squash cubes. Bring to a boil. Add chicken breast cubes, bay leaves, salt, pepper and smoked paprika, reduce heat to a rolling boil and cook 25-30 minutes. Remove from heat, stir in coconut milk and let cool. Divide among indicated number of freezer bags, label and freeze flat.

Servings:

4

**conversion chart image provided by Erik Spiekermann

16 Responses to “Paleo Tomato and Butternut Squash Soup”

  1. Danielle says:

    0.125 teaspoon salt and pepper? Am I reading this wrong? It doesn’t seem like very much.

  2. emet says:

    just wanted to let you know that I searched for vegan recipes, and ended up with this recipe through your search engine,
    although it would be fairly easy to adapt it to be vegan, it obviously isnt.
    nonetheless, I love your site and enjoy it tremendously!!

  3. Danielle says:

    Thanks! Making it now!!

  4. Danielle says:

    LOVE it!! This dish is chock full of flavor. I followed the recipe to the T and it turned out perfectly! I highly recommend this one. Thank you! :)

  5. J.J. says:

    Wow this was amazing! A definite winner that will be a regular meal in our house this winter! I followed the recipe exactly and wouldn’t change a thing. I bought the squash already cut in cubes, and it was very fast to prep.

  6. Kirstin Reeder says:

    This is a dumb question, but is the chicken raw or cooked before you add it to the soup?

  7. vabvive says:

    I didn’t think paprika sounded very interesting so I changed it up and added curry powder, ground cayenne and a dash of ground cloves. I used half boneless/skinless chicken thighs and half breast meat.

    I LOVE this soup!

    I think the dark meat adds to the flavor. I also think that this would be nice with cauliflower or sweet potatoes in addition OR substitution of the squash.

  8. [...] a lot of boneless, skinless chicken breast which we had used to make different freezer meals (like Paleo Tomato and Butternut Squash Soup - so yummy); we’ve had some vegetarian nights (black bean and salsa soup), and homemade [...]

  9. Lisa says:

    Any sub for the coconut milk? I’m not a huge coconut fan, but have been trying to eat it a bit since starting my Whole30. I just can’t stomach it in this recipe for some reason, although everything else tastes great! Any suggestions? Just water or chicken broth?

  10. [...] - Paleo Tomato and Butternut Squash soup. Completely delicious.  Mine looked nothing like the one in the picture, but was it ever [...]

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