Butternut Squash Soup

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)
  1. Cut the butternut squash in half vertically and spoon out seeds

  2. Coat the inside and outside of the butternut squash with 1 tsp avocado oil and season with pink salt + pepper

  3. Bake butternut squash at 425 for 1 hour

  4. After baking, set aside squash to cool (about 15 minutes). Once cooled, spoon out insides of the squash into a bowl and set aside.

  5. Meanwhile, sauté onion and minced garlic in 1/2 tbsp until translucent

  6. Transfer butternut squash, onions, and garlic to blender. Add ghee, nutmeg, maple syrup, and vegetable broth.

  7. Blend until smooth (about 3 minutes).

  8. Once blended, heat over stove top in large pot and serve.

***Good in airtight container in fridge for one week.

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