ROASTED BUTTERNUT SQUASH SOUP
Paleo, vegan, meal-prep friendly and absolutely delicious!
INGREDIENTS:
1 medium butternut squash
3 medium carrots
1 large apple (red, anything type that is a bit more tart)
1 large onion
1 medium sweet potato
4 cloves of garlic
2 tablespoons of olive oil
salt and pepper
chicken or veggie stock
OPTIONAL:
bacon strips
pumpkin seeds
cinnamon
HOW TO:
Preheat the oven to 200 Celsius, cut the squash in halves, peel the carrots, cut the apple in halve and remove the core and cut the sweet potato in halves.
Place all these ingredients and the garlic cloves and onion on a baking sheet, drizzle it all with olive oil and sprinkle some salt and pepper on top.
At the 20 minute mark: remove the apple halves and the garlic cloves, transfer them into a blender and blend until smooth.
At the 40 minute mark: remove the onion, the carrots and the sweet potato. Wait for the potato to cool off a bit, remove the skin and transfer all into the blender as well. Blend until smooth.
Finally, at the 60 minute mark, take the squash out of the oven. Easily scoop out the seeds, scoop out the flesh and blend it into your mixture.
Once all your roasted ingredients are blended, add in your chicken or veggie stock. Here, you can play around and make it to your preferred consistency. The more stock (liquid) you add the thinner the soup will become.
Now, you can stop here as your soup is complete OR you can take it to the next level, and roast a few strips of bacon with a teaspoon of cinnamon on them on 200 Celsius for about 10 minutes, until crispy.
When I have the patience, I love to use the seeds from the squash and roast them with the bacon, other times I just add roasted pumpkin seeds I have in our pantry anyway (like on the photo above).
That's all! Not only super easy, but also very meal-prep friendly and freezes well. You could store this up to half a year if you wanted to. Freezing the soup in zip-lock bags will save you a lot of space in your freezer!
I hope you enjoy this soup as much as I do!
Cheers,
Dana