Blog Recipes

PALEO BUTTERNUT SQUASH SOUP

November 29, 2014

The temperatures have dropped, and although we still have a month until winter, it’s been feeling more like February around here. And all I want during these colder days are big sweaters, leg warmers, and some warming soup.

Now, while I’ve grown to really cooking- especially finding healthier options to dishes and typically playing it by ear as I do- soup is not something IΒ usually mess around with, because 1. that’s always been my Bubbie’s job and 2. it seems like it takes a lot of prep work, time, and patience… and that’s just not for me. But, I had some butternut squash in the fridge (pre-cut… as previously mentioned, I like to keep it quick and simple), so I decided to research some good butternut squash soup recipes and give soup making a whirl.

Well my search, and dinner, turned out to be a success. Β I found the recipe and made some personal upgrades and served it up with organic chicken sausages and steamed broccoli for a complete and delicious (and of course healthy) meal!

This will definitely be making an appearance over the next few months!

Roasted Butternut Squash Soup

– modified from Stupid Easy Paleo-

Ingredients

  • 3/4 package cubed butternut squash
  • 3 carrots (I used a variety of orange, yellow, and purple)
  • 2 to 2-1/2 cups stock (chicken, turkey or veggie…organic and low sodium if possible or make your own)
  • 1/2 tbsp cinnamon
  • 1/8 tsp nutmeg
  • Coconut oil
  • Sea salt and pepper, to taste

Directions

1. Pre-heat over to 375F. Line a baking sheet with aluminum foil.

3. Cut carrot into 1 inch chunks.

3. Put squash and carrots onto baking sheet. Drizzle with a little oil and sprinkle with sea salt. Roast for ~30-45 minutes on until soft and caramelized (honestly this depends on your oven).

4. Remove and allow to cool. If you have a blender or Vitamix, you can do the next step in one batch. If using a food pro, you may have to do multiple smaller batches. (I used my Nutri-Bullet and made it in two batches).

5. Place roasted veggies, stock, and spices into the blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.

 

 

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