PALEO ROASTED BUTTERNUT SQUASH SOUP
This paleo roasted butternut squash soup is made with cinnamon bacon bits and cinnamon roasted butternut squash seeds. Healthy soup recipe where the oven and blender does all the work for you!
Provided by Natalie
Categories Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 425º with the 2 oven racks in the middle. Line a large roasting sheet with parchment paper.
- Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper. Roast on the top shelf of the oven.
- After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
- After 40 minutes of roasting, remove the onion, carrots and sweet potato. Transfer the carrots and onion to your blender, and once the sweet potato is cool enough to handle, pull the skin off and add the flesh of the sweet potato to your blender. Discard the sweet potato skin. (Or if you're like me, eat them as a snack while dinner cooks!)
- After 60 minutes of roasting (or once your butternut squash is tender and a fork is very easily inserted and removed), remove the butternut squash. Once the butternut squash is cool enough to handle, scoop out the flesh and transfer it to your blender. Discard the skins.
- Add 1 or 2 cups of chicken stock to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn't big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the rest of the chicken stock. If you like your soup thicker, use just 3 cups of chicken stock. If you like it thinner (like I do!), use 4 cups of chicken stock.
- Taste and season with salt and pepper if necessary, and warm on the oven.
- Line a roasting sheet with parchment paper, and lay out the bacon in a single layer. Sprinkle with cinnamon.
- Roast in your 425º oven for 8-12 minutes, until the bacon is crispy. No need to flip it.
- Transfer the bacon to paper towels to drain.
- Once cooled, chop into bits.
- Line a roasting sheet with parchment paper, and spread the seeds in an even layer. Spray with coconut oil spray, and sprinkle with cinnamon and salt.
- Roast in your 425º oven for 6-8 minutes, until golden brown.
- Serve the soup warm topped with cinnamon bacon bits and cinnamon roasted butternut squash seeds.
- Leftovers will keep in an airtight container in the fridge for 5 days, or frozen for 6 months.
Nutrition Facts : Calories 235 kcal, Fat 12.1 g, Carbohydrate 28.1 g, Fiber 5.2 g, Protein 6 g, ServingSize 1 serving
BUTTERNUT SQUASH SOUP WITH A KICK
A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.
Provided by davey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
- Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g
BUTTERNUT SQUASH SOUP WITH A PALEO KICK
I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!
Provided by Heather Green
Categories Butternut Squash Soup
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Melt coconut oil in a large pot over medium heat. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.
- Stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.
- Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g
BUTTERNUT SQUASH SOUP WITH A KICK
Make and share this Butternut Squash Soup With a Kick recipe from Food.com.
Provided by CaliforniaJan
Categories Vegetable
Time 55m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
- Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
- Using a stick blender, puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve. (If you don't have a stick blender, a regular blender works just fine but takes a bit more time.).
Nutrition Facts : Calories 183.2, Fat 7.9, SaturatedFat 4.7, Cholesterol 24.4, Sodium 285.5, Carbohydrate 24, Fiber 3, Sugar 5, Protein 6.5
BUTTERNUT SQUASH SOUP WITH A PALEO KICK
I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!
Provided by Heather Green
Categories Butternut Squash Soup
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Melt coconut oil in a large pot over medium heat. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.
- Stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.
- Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g
BUTTERNUT SQUASH SOUP WITH A PALEO KICK
I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!
Provided by Heather Green
Categories Butternut Squash Soup
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Melt coconut oil in a large pot over medium heat. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.
- Stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.
- Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g
BUTTERNUT SQUASH SOUP WITH A PALEO KICK
I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!
Provided by Heather Green
Categories Butternut Squash Soup
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Melt coconut oil in a large pot over medium heat. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.
- Stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.
- Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g
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