paleo roasted butternut squash soup
For more information on the creator of this recipe, go to: https://www.tasteslovely.com/paleo-roasted-butternut-squash-soup/
Prep Time: 10 mins Cook Time: 1 hour Yield: 6-8
INGREDIENTS
1 large butternut squash, about 2 pounds, cut in half, seeds scooped out and reserved
3 large carrots, ends cut off
1 large onion, peeled, ends cut off, cut in half
1 large Granny Smith Apple, cut in half and cored, skin left on 1 medium sweet potato, whole
4 large cloves of garlic
2 tablespoons olive oil
salt and pepper
3 or 4 cups of chicken stock
3 large carrots, ends cut off
1 large onion, peeled, ends cut off, cut in half
1 large Granny Smith Apple, cut in half and cored, skin left on 1 medium sweet potato, whole
4 large cloves of garlic
2 tablespoons olive oil
salt and pepper
3 or 4 cups of chicken stock
CINNAMON BACON BITS
4 pieces of bacon
1 tablespoon cinnamon
4 pieces of bacon
1 tablespoon cinnamon
CINNAMON ROASTED BUTTERNUT SQUASH SEEDS
Butternut squash seeds, cleaned and patted dry Coconut oil spray |
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INSTRUCTIONS THE SOUP
CINNAMON BACON BITS For Topping
CINNAMON ROASTED BUTTERNUT SQUASH SEEDS For Topping
SERVING
NOTES -This makes a lot of soup, we love leftovers in our house! It freezes beautifully. Tag @tasteslovely on Instagram and hashtag it #tasteslovely |