SQUASH SOUP

Paleo & Whole30

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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.

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STEPS

INGREDIENTS

10

10

RECIPE SNAPSHOT

PALEO WHOLE30 DAIRY FREE GLUTEN FREE

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– Line a large sheet tray with parchment paper and preheat the oven to 400° – Cut the butternut squash in half, the long ways, and scoop the seeds out. Lightly salt and place cut side down on the sheet tray.

3-4

– Cut the onion in quarters, remove the skin, and place them on the sheet tray. – Cut the apples into eight pieces each and remove the core, but leave the skin on. Place on the sheet with the veggies. Lightly salt the onions and apples.

5-6

– 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.

7

– 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.

8-10

– 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.

ENJOY!

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ABOUT US

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