This Paleo Whole30 Squash Soup is creamy, healthy, packed with flavor, and perfect for fall! Butternut squash and pumpkin come together with apples and onions to create a savory soup with just the right amount of sweetness. It’s dairy free, and gluten free.
PALEO WHOLE30 DAIRY FREE GLUTEN FREE
– Roast entire tray for 45-50 minutes until the squash is tender and easily poked with a fork. Let cool 5-10 minutes until you're able to handle it. – Scoop butternut squash into a large pot, add onions and apples, pumpkin, bone broth, almond milk, salt, curry powder, pepper, and cinnamon.
– Blend with an immersion blender, off the heat, until completely smooth. If you want it super creamy then carefully transfer it to a high powered blender and blend until smooth. Only do about 1/3 at a time to avoid making a mess.
– Turn on medium to medium high and heat through. – Blend again if needed. – Serve with roasted pumpkin seeds, chopped pecans, dried cranberries, and hemp seeds if desired.