Saturday, October 5, 2013

Paleo Butternut Squash Soup

This week it really felt like Fall.  Finally!  Unfortunately, in the Wild West we have a very short Fall season.  Basically, it goes from hot to snowing in about 2-3 weeks.  Which is a big bummer for me, because I love the Fall, especially all the foods that are perfect during this time of year.  I decided to live up the nice weather and make some delicious hearty soup this week. But what kind to make??  So many choices out there, but I had to go with a nice butternut squash soup.  I have been really into squash these days, and like pumpkin, butternut squash is a great Fall food.  I found this recipe through Pinterest, and it intrigued me.  Tons of hearty veggies go into it, making the soup all-natural and packed with nutrients!  This makes a lot, and is really filling, so it can go a long way.  Serve it for a crowd or freeze some away for another day.  If you love homemade hearty soups, you'll love this one!  Here is what I did:

Paleo Butternut Squash Soup
(serves about 6)
  • 1 large butternut squash, peeled and cut into large chunks
  • 3 whole carrots, peeled and cut into large chunks
  • 1 T olive oil (or melted coconut oil)
  • 4-6 slices bacon, chopped
  • 1 small onion, chopped
  • 1 small apple, chopped
  • 2 c chicken broth (I used homemade!
  • 1 c coconut milk (the canned kind)
  • 1 t salt
  • 1/2 T cinnamon
  • 1/2 T nutmeg
  •  1/2 T sage
Preheat oven to 350.  On a baking pan, toss the squash and carrots in the olive oil.  Roast for about 30 minutes, until tender. 

Heat a large stock pot over medium and add the chopped bacon.  Cook until crisp, then remove to a paper-towel lined plate and set aside.  Add the onion and apple to the bacon fat in the pot, and saute over medium heat until tender, about 5 minutes.  Once the squash and carrots are cooked, add them to the stock pot and stir around.  Add the chicken broth and coconut milk and bring to a boil, stirring often.  Once the mixture has boiled, remove the pot from the heat.

Use your immersion blender stick to blend the mixture until it becomes totally smooth.  If you don't have an immersion blender, get one, or else pour it into your blender to blend.  Return the pot to the heat and bring to a simmer.  Add salt, cinnamon, nutmeg, and sage and stir well (add enough to your taste preference).

Serve in soup bowls garnished with the crispy bacon.

If you want extra protein, you can add another cooked meat of your choice.  I threw in some cooked chicken, but sausage would also be tasty.  Or, enjoy it alone- any way you eat it will be delicious!  Keep any extra for leftovers, or freeze it for later.  This is a wonderful Fall meal that you will definitely love!  Enjoy!

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