PALEO ROASTED BUTTERNUT SQUASH SOUP
This paleo roasted butternut squash soup is made with cinnamon bacon bits and cinnamon roasted butternut squash seeds. Healthy soup recipe where the oven and blender does all the work for you!
Provided by Natalie
Categories Soup
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 235 kcal, Fat 12.1 g, Carbohydrate 28.1 g, Fiber 5.2 g, Protein 6 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH SOUP
Roasted butternut squash soup is flavorful and easy to make. Just roast the butternut squash and onion and toss it in a blender with the remaining ingredients and blend it up. Watch my video above to see how quickly it comes together!
Provided by Lisa Bryan
Categories Soup
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat your oven to 425 degrees fahrenheit. Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise.
- Use a spoon to remove the seeds and membrane.
- Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
- At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
- One the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, butter and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for several minutes or until creamy. If using a Vitamix, you can use the soup setting to achieve a creamy and hot soup. Taste the soup and add more salt and pepper if needed.
- Pour the soup into bowls and garnish with pepitas, parsley and cracked black pepper.
Nutrition Facts : Calories 292 kcal, Carbohydrate 54 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1589 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
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