My favorite soup recipe EVER. Plus, it is so easy and perfect for fall!
Butternut Squash Soup
A perfect Paleo and Whole30 Fall recipe!
- 2 tbsp Avocado Oil
- 1 large Butternut Squash
- 1/2 Yellow Onion (Diced)
- 2 Garlic Cloves (Minced)
- 1 tbsp Ghee
- 3 cups Vegetable Broth
- 1 tsp Maple Syrup
- Dash of Nutmeg
- Pink Salt + Pepper (To Taste)
Cut the butternut squash in half vertically and spoon out seeds
Coat the inside and outside of the butternut squash with 1 tsp avocado oil and season with pink salt + pepper
Bake butternut squash at 425 for 1 hour
After baking, set aside squash to cool (about 15 minutes). Once cooled, spoon out insides of the squash into a bowl and set aside.
Meanwhile, sauté onion and minced garlic in 1/2 tbsp until translucent
Transfer butternut squash, onions, and garlic to blender. Add ghee, nutmeg, maple syrup, and vegetable broth.
Blend until smooth (about 3 minutes).
Once blended, heat over stove top in large pot and serve.
***Good in airtight container in fridge for one week.