Paleo Butternut Squash Soup
Paleo Butternut Squash Soup is a hor d'oeuvre that serves 6. For 71 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 158 calories, 2g of protein, and 11g of fat per serving. This recipe from Foodista has 1 fans. Head to the store and pick up sumac, chicken bone broth, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. It will be a hit at your Autumn event. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). Similar recipes include Simple Butternut Squash Soup {Paleo}, Paleo Butternut Squash and Bacon Soup, and Simple Butternut Squash Soup {Paleo}.
Ingredients
butternut squash
1 large
coconut oil
2 tablespoons
onion
0.5
garlic
2 cloves
ginger
1.5 inch
chicken bone broth
2 cups
sea salt
1 teaspoon
sumac
0.25 teaspoon
chili flake
0.25 teaspoon
cinnamon
0.5 teaspoon
water
1 cup
coconut milk
0.75 cup
apple cider vinegar
1 teaspoon
Cooking in Steps
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1Place whole squash in a shallow baking pan and bake at 425F for 1 hour 20 minutes, turning half-way through. When the squash is ready (it will give when you press on the skin), remove from the oven and cut in half. Scoop out the seeds, remove skin, and discard.
squash
seeds
baking pan
oven -
2Cut the roasted squash into 2-inch cubes.While the squash is baking, loosely chop the yellow onion and garlic.In a large stock pot over medium heat, melt the ghee.
yellow onion
garlic
squash
stock
ghee
pot -
3Add the onions and cook until translucent, about 5 minutes.
onion
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4Add the garlic and ginger, stirring to make sure the garlic doesn't burn. Stir in the squash and cook until combined, 3 minutes.Stir in the bone broth, salt, sumac, red chili and cinnamon. Cover and cook for another 10 minutes.
bone broth
red chili pepper
cinnamon
garlic
ginger
squash
sumac
salt
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5Remove from the heat.
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6Transfer the soup to a blender and blend until smooth. (Optionally, leave half of the soup unblended for a chunkier soup).Return the blended soup to the pot. Turn the heat to low, then stir in water, coconut milk, and apple cider vinegar. Cook for another minute or two until warmed through.
apple cider vinegar
coconut milk
water
blender
pot -
7Add salt and black pepper, to taste.
salt and pepper
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8Serve.
