Butternut Squash screams Fall to me. The color, the smell, the taste…I just can’t wait for the season. It’s especially amazing when you roast it until slightly charred, and mix it with sweet onion and apple…seriously…so good!
It’s creamy and flavorful, with no cream, and only real food as ingredients. And, this soup is Whole30 compliant, and Paleo…and really, just downright healthy.
Time to make a pot of soup!
Roasted Butternut Squash Soup
Ingredients
1 large Butternut Squash, halved and seeded
1 medium Yellow Onion, quartered
1 sweet Apple, halved and seeded
1 ½ cups Chicken Stock
½ cup Coconut Milk
1 teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Pumpkin Pie Spice
Instructions
Line a baking sheet with parchment paper.
Cut the squash in half lengthwise and seed. Roast the butternut squash, apples and onion in a 425 degree oven for 45-60 minutes.
Place roasted fruit and veggies into a deep saucepan or Dutch oven. Add in stock, coconut milk, salt, pepper, and pumpkin pie spice and blend until smooth with an immersion blender.
Simmer for 10 minutes and serve topped with toasted pumpkin seeds, finely chopped red onion, and parsley.
Keywords: Butternut Squash, Soup, Dinner, Fall, Paleo, Whole30
What are your favorite Fall foods?
Blessings,
