Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a perfect meal for your paleo menu, this paleo soup is very tasteful and very easy to prepare. The ingredients are quite simple: a squash, an apple, an onion, carrots and it won’t take a lot of your time.

Ingredients for Roasted Butternut Squash Soup

1 large butternut squash (about 5 lbs)

1 green apple, sliced and cored

1 small yellow onion, chopped

2 carrots, chopped

3 table spoon olive oil

2 tsp cinnamon

1 1/2 tsp salt

1/2 tsp cumin

1 tsp chili powder

2 table spoon ghee

3 cups chicken broth


Instructions how to prepare Roasted Butternut Squash Soup

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.