Second Attempt: Interpreting Paleo Butternut Squash Soup

My favorite coffee shop serves this devine and scrumptous butternut and apple soup. On cold afternoons it has been a favorite staple.

In our CSA boxes we receive a lot of apples and butternut squash so I decided to attempt my own version of this soup but with a paleo twist. 

Let me know how it tastes for you.

Roasted Paleo Butternut Squash and Apple Soup.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 medium size Fuji apples ( I think that is what they were. They were are the sweet variety.)
• 1/2 a yellow onion, finely chopped
• 2 carrots, chopped
• 3 Tbsp virgin olive oil
• 1 garlic clove, minced
• 2 Tbsp ghee
• 3 cups marrow broth ( You can use either chicken of vegetable broth.)

Instructions

1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the butternut squash, olive oil, and garlic. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onions 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.

3. Melt butter over medium heat in a large sauce pan on the stove. Add the roasted ingredients and then the broth. Bring to a boil, then reduce heat to low and simmer, covered for 20 minutes.

4. Using an immersion blender, combine the ingredients until smooth. You can use a blender and puree. 

Serve warm. 

Eat well, be healthy.