Paleo Roasted Butternut Squash Soup Recipe

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Paleo 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.

It is the most delicious butternut squash soup I have EVER had. And I’ve had a lot of butternut squash soup recipes. The secret is roasting all the vegetables. By roasting them, they caramelize and their flavors intensify.


Yield: 6-8

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
3 or 4 cups of chicken stock

Cinnamon Bacon Bits
4 pieces of bacon
1 tablespoon cinnamon

Cinnamon Roasted Butternut Squash Seeds
Butternut squash seeds, cleaned and patted dry
Coconut oil spray
1 teaspoon cinnamon
1/4 teaspoon salt

INSTRUCTIONS

  1. Paleo Roasted Butternut Squash Soup
  2. Preheat oven to 425º with the 2 oven racks in the middle. Line a large roasting sheet with parchment paper.
  3. 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.
  4. After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
  5. 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!)
  6. Visit Paleo Roasted Butternut Squash Soup @ tasteslovely.com for full instructions.


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