Husband-Style Buttnernut Squash Soup

I am truly grateful my husband puts up with me, let alone cooks me delicious soups on demand. Our guest writer this week is Joshua himself, taking a quick break from his podcasting and geek blogging to show off his culinary wizardry. Here is his very simple and Whole30-friendly version of butternut squash soup:

So, I love me some butternut squash soup, but some of the classic recipes call for added cream or milk, so being that Hannah and I are living la vida Paleo, we adapted the recipe to keep as much of the flavor and richness as possible while cutting down some of the less compliant ingredients. This is also a great soup for a cold day (or even in the summer) with its sweet, pleasing flavor. In our home, we serve alongside some freshly grilled chicken bratwurst or chicken and apple sausage, which adds a tasty, salty contrasting flavor to the dish.

Yield: About 10 servings

Time: About an hour

Ingredients:

  • 1 large butternut squash (4-5 lbs) (peeled, seeded and chopped)
  • 1 yellow onion
  • 1 large granny smith apple (peeled, cored and sliced)
  • 3 carrots (chopped)
  • 1 tsp cumin
  • 3 tbsp olive oil
  • 1 3/4 tsp sea salt
  • 2 1/2 tbsp ghee
  • 1 tsp chili powder
  • 1 tsp allspice
  • 3-4 Hannah’s homemade chicken stock cubes

Directions:

Preheat your friendly, neighborhood oven to 400 degrees F and combine the chopped apple, carrot, onion and butternut squash chunks into a bowl and toss them with the olive oil and cumin.

After getting some good coverage, spread the produce out on a parchment paper lined baking sheet, and roast the lot of it in the oven for 35-40 minutes. If necessary, split the squash and the other ingredients up and roast them on two separate baking sheets.

While that’s roasting away, combine the ghee, stock cubes and water (the more you add, the thinner the soup will be) into a large pot on the stove and heat until the cubes are dissolved. Once the roasted ingredients are done, add them to the heated broth,  stir in the salt, allspice and chili powder and bring the whole thing to a simmer.

After 10-15 minutes, puree the mixture with an immersion blender (or use a traditional blender) until you get the consistency you want. I like mine halfway between porridge and baby food. Either way, it’s delicious.

BUTTERNUT SQUASH SOUP

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