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Paleo Squash Soup



  • 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.
  • 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.
  • 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, cashew milk, salt, curry powder, pepper, and cinnamon.
  • Blend with an immersion blender, off the heat, until completely smooth.
  • Turn on medium to medium high and heat through.
  • Blend again if needed.
  • Serve with roasted pumpkin seeds and a drizzle of extra virgin olive oil, if desired.