Paleo Roasted Butternut Squash Soup Recipes

PALEO ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425º with the 2 oven racks in the middle. Line a large roasting sheet with parchment paper.
• 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.
• After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
• 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!)
• 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.
• 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.
• Taste and season with salt and pepper if necessary, and warm on the oven.
• Line a roasting sheet with parchment paper, and lay out the bacon in a single layer. Sprinkle with cinnamon.
• Roast in your 425º oven for 8-12 minutes, until the bacon is crispy. No need to flip it.
• Transfer the bacon to paper towels to drain.
• Once cooled, chop into bits.
• 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.
• Roast in your 425º oven for 6-8 minutes, until golden brown.
• Serve the soup warm topped with cinnamon bacon bits and cinnamon roasted butternut squash seeds.
• Leftovers will keep in an airtight container in the fridge for 5 days, or frozen for 6 months.

CREAMY LOW CARB PALEO BUTTERNUT SQUASH SOUP RECIPE WITH COCONUT MILK

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
• Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
• Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
• When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
• Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
• Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• On a sheet pan place a butternut squash sliced in half, cut side down. Bake at 400 degrees for 50-60 minuets or until fork tender. Once its fully cooked, remove seeds.
• While the squash is cooking, saute a sliced onion on med-low heat in olive oil until golden brown. Add in chopped garlic and allow it to cook for another minuet or two.
• Scoop out the butternut squash out of its peel into the pot. Give it a good stir.
• Add in the remaining ingredients and allow it to cook until it reaches a boil.
• Pour the soup into a blender until fully pureed. Pour soup back into pot and return to a boil. Allow the soup to simmer for about 30 minuets or until it has reduced and thickened.
• Serve warm. Enjoy!

ROASTED BUTTERNUT SQUASH SOUP (BEST PALEO SOUP EVER!)

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.