Butternut Squash Soup

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Place the cut halves on a baking sheet lined with parchment paper, flesh side up. Coat the insides with a good amount of olive oil. Then, flip the squash over so they are skin side up on the baking sheet.

 

Place the squash in your pre-heated oven and bake for approx. 45 min.

While the squash is roasting, peel, cut and cube your sweet potatoes and onions. In a large pot, coat the bottom with olive oil and heat. Add in your chopped onions and cook until soft. Then add in 1 tbsp of cinnamon and stir. I love the smell of cinnamon!

Add your cubed sweet potatoes, 3 cups of water and 4 cups of bone broth to the onions and cinnamon. Cover with lid and bring to a boil, then reduce heat to let it simmer for approx 20 min or until sweet potatoes are tender.

 

Once all the skin is off the squash, place the chunks into your pot and let it simmer with the other ingredients for approx. 10 min just to soften it a little more. Toss in some sea salt and pepper (if reintroduced) to taste. 

 

Butternut Squash Soup (AIP, Paleo)

Author: Elaine, chpmom.com

Yields: Approx 4 medium sized mason jars, filled with two inches of space remaining at the top

Freezer friendly (Keep in mind the consistency of the soup will be slightly waterier once thawed.)

Ingredients:

• 2 butternut squash, seeds removed (if skipping roasting, peel, seed and dice the squash)
• 3 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 2 large yellow onions, chopped and diced
• 1 tbsp cinnamon (or more to taste)
• 4 cups bone broth (chicken or beef will be fine)
• 3 cups water
• sea salt and pepper (omit for AIP) to taste

Instructions:

*If roasting the squash, see instructions below.

In a large pot, coat the bottom with olive oil and heat. Add in your chopped onions and cook until soft. Then add in 1 tbsp of cinnamon and stir. Add your cubed sweet potatoes, diced squash, 3 cups of water and 4 cups of bone broth to the onions and cinnamon. Cover with lid and bring to a boil, then reduce heat to let it simmer until sweet potatoes and squash are tender.

Use your immersion blender or processor to puree the soup. The consistency is a little thick, but keep in mind that if you are freezing the soup, it will become waterier after it is defrosted.

*To roast squash:

Pre-heat your oven to 400. On a cutting board, cut your squash into halves, scraping out the seeds inside. Place the cut halves on a baking sheet lined with parchment paper, flesh side up. Coat the insides with a good amount of olive oil. Then, flip the squash over so they are skin side up on the baking sheet. Place the squash in your pre-heated oven and bake for approx. 45 min. Once your squash is finished roasting, remove it from the oven. It should be a nice golden colour on top and the flesh should be tender. Begin peeling off the skin from the squash. It should come away very easily, using a knife or simply pulling it off with your fingers, if it’s cool enough. Once all the skin is off the squash, place the chunks into your pot and let it simmer with the other ingredients for approx. 10 min just to soften it a little more. Toss in some sea salt and pepper (Omit for AIP) to taste.