Roasted Butternut Squash Soup

This squash soup is transformed from an ordinary recipe into an extraordinary one by adding spices that taste of fall and by roasting the main ingredients.

Roasted Butternut Squash Soup
This squash soup is transformed from an ordinary recipe into an extraordinary one by adding spices that taste of fall and by roasting the main ingredients.
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Total Time
65 hr
Total Time
65 hr
Ingredients
  1. 1 large butternut squash (about 5 lbs)
  2. 1 green apple, sliced and cored
  3. 1 small yellow onion, chopped
  4. 2 carrots, chopped
  5. 3 tbsp olive oil
  6. 2 tsp cinnamon
  7. 1 1/2 tsp salt
  8. 1/2 tsp cumin
  9. 1 tsp chili powder
  10. 2 tbsp ghee
  11. 3 cups chicken broth
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.
Notes
  1. Recipe courtesy of Paleo Grubs.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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