Tuesday, December 31, 2013

Whole30 Butternut Squash Soup Recipe

I've been making this soup all winter and let me tell you it's delicious. Warm, hearty and comforting.

If you are vegan*, Paleo or doing the Whole30 plan this is a great soup for you. (Vegans swap the ghee for coconut oil or coconut spread).

Jen's Butternut Squash Soup
2 medium-large butternut squash (pre-heat oven to 425 and roast at that temp)
1 medium onion (chop)
1 apple (preferably granny smith but I've used whatever apple on hand) (peel and chop)
1 thumb-sized piece of ginger (peeled and diced)
3 cups of stock of choice (I make my own homemade chicken stock)
2 cups of water
1/2 cup of coconut milk from can (or nut milk of choice)
1 + 1 tablespoon of ghee (or olive oil or coconut oil) - (might want to use a little more or less)
dried sage

That's my homemade stock - it looks funky because it's still defrosting

Cut open, spread one tablespoon (or so) of the ghee over the squash - sprinkle with salt/pepper and roast butternut squash face side up until tender. About an hour to an hour and a half.

Let the squash cool a bit. Meanwhile, in a large pot, sautee up the apple, onion and ginger until soft in the ghee or coconut oil. Sprinkle the apple/onion/ginger with salt, pepper and sage. (Season to taste I use about 2 - 3tsps. of sage.

Once cool enough to handle scoop the squash flesh away from the skin and add it to the apple/onion/ginger mixture along with the stock and water.

Stir and simmer to meld flavors about 10 - 15 minutes. Add the coconut milk.

Then use a hand immersion blender (or do in batches in a regular blender) and puree the soup until smooth and creamy.

This recipe makes a lot of soup. At least 8 decent sized bowls I would say. Maybe more.



PS: After taking the picture of the ingredients I read that the canned coconut milk in the picture (Goya brand) has Potassium metabisulfite in it. I couldn't find out if that was Whole30 compliant so I used another brand I had on hand that I know is compliant.

PSS: Turns out that the Goya coconut milk is definitely NOT Whole 30 compliant so I'm bringing it back to the store!


Kelly Youngblom said...

I've got a batch going right now, can't wait to try it!

Nettie Lou said...

Just made my first batch today. Added celery and carrots and left it chunky. Yum!

Chef2Monsters said...

This was excellent soup! All my kids loved it, too. Added some crumbled bacon on top, otherwise exactly as recipe stated.

Unknown said...

It's gorgeous-adding less coconut (hand slipped) and celery & carrot to this batch. I prefer more coconut but hubby doesn't!