Butternut Squash Soup With A Paleo Kick Food

BUTTERNUT SQUASH SOUP WITH A PALEO KICK

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.

SUPERB SQUASH SOUP

Steps:

• Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
• Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
• Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
• Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
• For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
• When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer.
• Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
• Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

BUTTERNUT SQUASH SOUP WITH A KICK

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.

CREAMY LOW CARB PALEO BUTTERNUT SQUASH SOUP RECIPE WITH COCONUT MILK

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
• Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
• Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
• When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
• Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
• Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.

BACON-INFUSED BUTTERNUT SQUASH SOUP

Steps:

• Cook bacon slices in large pot until crisp.
• Remove bacon and drain.
• Reserve 2 tbsp drippings in pan.
• Crumble bacon and set aside.
• Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
• Add celery and apple to pan and saute 5 minutes.
• And garlic and saute 1 minute.
• Add squash and chicken broth.
• Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
• Process mixture, in batches, in a blender or food processor until smooth.
• (Hot mixtures will erupt out of blender if too full- believe me I know).
• Return mixture to pot.
• Stir in lime juice and next 7 ingredients.
• Simmer for 7-10 minutes or until thickened.
• Top soup with crumbled bacon and garnish with sour cream and red pepper.

PALEO ROASTED BUTTERNUT SQUASH SOUP

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.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 450.
• Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
• Roast the squash for 40-45 minutes or until it is very tender.
• Allow squash to cool.
• While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
• Add the broth, cover and simmer for 10 minutes.
• Scoop the cooled squash from the skin.
• Place half the squash and half the broth in a blender, puree until smooth.
• Repeat with the other half of the squash and broth.
• If needed, add water to achieve the desired consistency.
• Return the soup to the sauce pan and reheat.
• Salt and pepper to taste.
• If desired, garnish each serving with a spoonful of sour cream.

ROASTED BUTTERNUT SQUASH SOUP (BEST PALEO SOUP EVER!)

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.