butternut squash bisque_12.3.15Here’s a delicious, dairy-free soup recipe from the Dec/Jan 2015 issue of Paleo Magazine that will hit the spot:

Dairy-Free Butternut Bisque


1 Medium Butternut Squash
2 TBSP extra virgin olive oil or coconut oil
1 medium carrot, peeled and chopped
1 medium celery stalks, chopped
1/2 medium yellow onion, chopped
1 garlic cove, finely chopped
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
3 cups chicken broth
1/2 cup full fat coconut milk
Sea salt and black pepper, to taste


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut the squash in half length-wise and scoop out the seeds. Place the squash cut-side down on the baking sheet. Bake for about 40 minutes until the squash is tender.

Heat the oil in a large pot over medium heat. Add the carrot, celery and onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the garlic, cinnamon, ginger and nutmeg. Stir for 1 minute. Scoop the roasted squash into the pot and add the broth. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Puree the soup in a blender or with an immersion blender. (Use caution when pureeing hot liquids.)

Stir the coconut milk into the pureed soup. Season with salt and pepper to taste.

Be Well,

Donna Stephens