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Paleo Tomato and Butternut Squash Soup - Lunch Version

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Paleo Tomato and Butternut Squash Soup - Lunch Version

Christine
The Cook
4 Servings
12 Ingredients
14 Comments

Cool weather means warm soup! Make a huge batch of this Paleo Tomato and Butternut Squash Soup to freeze and you’ll always have a healthy meal ready to eat in minutes!

4 Servings
12 Ingredients
14 Comments

Ingredients

  • 2 tablespoons Coconut Oil
  • 1 ¼ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 3 cups Chicken Broth/Stock
  • 32 ounces Diced Tomatoes, Canned
  • 3 ¼ cups peel and dice Squash, Butternut
  • 2 ½ cups dice Chicken, Boneless Breasts
  • 2 whole Bay Leaf
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper
  • 1 teaspoon Smoked Paprika
  • 8 fluid ounces Coconut Milk, Canned

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
450
Total Fat
23g
Saturated Fat
17g
Trans Fat
0g
Cholesterol
85mg
Sodium
1320mg
Total Carbohydrates
32g
Fiber
7g
Sugar
11g
Protein
31g
WW Freestyle
10
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
3 Veg
4 Lean Meat

14 Comments

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  1. 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!!

  2. 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! 🙂

  3. 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.

  4. 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.

  5. 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?

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