A creamy Whole30, Low Carb and Paleo compliant decadent Butternut Squash Soup that is sure to warm the soul. This is a great dish for a fall or winter day. Paleo Recipes Dinner, Paleo Breakfast, Paleo Snacks, Paleo, Paleo Recipes, Paleo Diet
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tbsp ghee 1 tsp olive oil 1/2 cup full-fat coconut milk 4 cloves garlic 1 large butternut squash etc.
Instructions:
Step 1. Preheat oven to 425º. Line a large roasting sheet with parchment paper. Place the butternut squash cut in half lengthwise (removing seeds), carrots, onion, and garlic on a roasting sheet. Drizzle with olive oil, salt, and pepper. Add to the top shelf of your oven.
After it, After 20 minutes of roasting, remove the onions and garlic. After 45 minutes, remove the squash and carrots. Make sure it is fork tender and allow to cool before scooping out the squash.
And now, Once cool, start scooping out the inside and transfer the squash and carrots to your blender (I use a Vitamix) with your onions and garlic. Add 2 cups of compliant chicken stock and 1/2 cup bone broth to the mix (If you don't have bone broth, just use regular broth). Depending on desired consistency, add more broth for thinner soup and less for thicker consistency.
