Paleo Roasted Butternut Squash SoupPaleo roasted butternut squash soup with cinnamon bacon bits and cinnamon roasted butternut squash seeds. Healthy soup recipe where the oven and blender does all the work for you! Paleo, Whole30, gluten free, dairy free.

Prep time 10 mins

Cook time 1 hour

Total time 1 hour 10 mins

Serves: 6-8

Recipe author: Tastes Lovely

INGREDIENTS

Paleo Roasted Butternut Squash Soup

  • 1 large butternut squash, about 2 pounds, cut in half, seeds scooped out and reserved
  • 3 large carrots, ends cut off
  • 1 large onion, peeled, ends cut off, cut in half
  • 1 large Granny Smith Apple, cut in half and cored, skin left on
  • 1 medium sweet potato, whole
  • 4 large cloves of garlic
  • 2 tablespoons olive oil
  • salt and pepper

Cinnamon Bacon Bits

Cinnamon Roasted Butternut Squash Seeds

  • Butternut squash seeds, cleaned and patted dry
  • Coconut oil spray
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

INSTRUCTIONS

Paleo Roasted Butternut Squash Soup

  1. Preheat oven to 425º with the 2 oven racks in the middle. Line a large roasting sheet with parchment paper.
  2. Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper. Roast on the top shelf of the oven.
  3. After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
  4. After 40 minutes of roasting, remove the onion, carrots and sweet potato. Transfer the carrots and onion to your blender, and once the sweet potato is cool enough to handle, pull the skin off and add the flesh of the sweet potato to your blender. Discard the sweet potato skin. (Or if you’re like me, eat them as a snack while dinner cooks!)
  5. After 60 minutes of roasting (or once your butternut squash is tender and a fork is very easily inserted and removed), remove the butternut squash. Once the butternut squash is cool enough to handle, scoop out the flesh and transfer it to your blender. Discard the skins.
  6. Add 1 or 2 cups of chicken stock to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn’t big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the rest of the chicken stock. If you like your soup thicker, use just 3 cups of chicken stock. If you like it thinner (like I do!), use 4 cups of chicken stock.
  7. Taste and season with salt and pepper if necessary, and warm on the oven.

Cinnamon Bacon Bits

  1. Line a roasting sheet with parchment paper, and lay out the bacon in a single layer. Sprinkle with cinnamon.
  2. Roast in your 425º oven for 8-12 minutes, until the bacon is crispy. No need to flip it.
  3. Transfer the bacon to paper towels to drain.
  4. Once cooled, chop into bits.

Cinnamon Roasted Butternut Squash Seeds

  1. Line a roasting sheet with parchment paper, and spread the seeds in an even layer. Spray with coconut oil spray, and sprinkle with cinnamon and salt.
  2. Roast in your 425º oven for 6-8 minutes, until golden brown.
  3. Serving

  4. Serve the soup warm topped with cinnamon bacon bits and cinnamon roasted butternut squash seeds.
  5. Leftovers will keep in an airtight container in the fridge for 5 days, or frozen for 6 months.

NOTES

-This makes a lot of soup, we love leftovers in our house! It freezes beautifully.


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