ROASTED BUTTERNUT SQUASH SOUP-PALEO
ROASTED BUTTERNUT SQUASH SOUP-PALEO
Keywords: paleo soup/stew gluten-free
Ingredients
- 1 large butternut squash
- 1 apple, sliced
- 1 yellow onion, quartered
- 2 carrots, chopped
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 tsp chili powder
- 2 tbsp butter
- 3 cups chicken/vegetable broth
Instructions
Preheat oven to 375 degrees F.
Toss the butternut squash in olive oil, 1 tsp garlic, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well.
In the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Spread out on a rimmed baking sheet. Roast for 35-40 minutes until soft, stirring once.
Melt butter over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken/vegetable broth. Add the remaining spices - salt, cinnamon and chili powder. Bring to a boil, and then reduce heat to low and simmer for about 20 minutes.
Using a hand blender, puree the ingredients. You may need to add a bit more water when you are pureeing the soup.
Enjoy!