Smoky Butternut Squash Soup
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Serves: 6 cups
 
Paleo, grain-free, gluten-free, soy-free, dairy-free, refined sugar-free
Ingredients
  • 3 lbs butternut squash
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 1 stalk celery, chopped
  • 1½ tsp sea salt
  • 2 tsp cumin
  • ¼ tsp black pepper
  • 1 cup chicken broth
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut squash in half, lengthwise.
  3. Bake face down until fork punctures skin of squash easily.
  4. Once squash is cooked, scoop squash out of skin.
  5. Discard skin, and place squash into a high speed blender.
  6. In a large cast iron skillet or pan, saute' onions, carrots and celery until soft.
  7. Add sauteed onions, carrots, and celery to blender with squash.
  8. Add sea salt, cumin, black pepper, and chicken broth to blender.
  9. Blend until smooth.
Recipe by Summer's Kitchen at https://summerskitchen.com/sweet-spicy-butternut-squash-soup/