1butternut squashlarge, peeled and roughly chopped
3carrotsmedium, roughly chopped
1/2onionmedium, roughly chopped
2 to 3cupschicken broth*unsalted, if possible
1/2cupcoconut milkfull-fat, optional
Sea salt and pepperto taste
Pre-heat the oven to 375F. Line a baking sheet with aluminum foil or parchment paper.
Put squash, carrots, and onion onto baking sheet. Drizzle with the oil and sprinkle with sea salt. Roast for about 30-45 minutes on until soft and caramelized. (This baking time depends on your oven). You may need to take the onion and carrot out first, then allow the squash to keep cooking.)
Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro, you may have to do multiple smaller batches.
Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg and a little cracked pepper into the blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.
For a vegetarian soup, replace the chicken broth with vegetable stock. Freeze this soup in silicone ice cube trays, then store in freezer bags. Lasts 3-6 months in the freezer.
Roasted Butternut Squash Soup (Paleo, Dairy-Free)
Amount Per Serving
Calories 199Calories from Fat 90
% Daily Value*
Saturated Fat 7g35%
Vitamin A 27575IU552%
Vitamin C 43.4mg53%
* Percent Daily Values are based on a 2000 calorie diet.