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Video Description:
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Paleo Soup - Roasted Butternut Squash Soup Recipe
INGREDIENTS
1 - large butternut squash (about 5 lbs)
1 - green apple, sliced and cored
1 - small yellow onion, chopped
2 - carrots, chopped
3 tbsp - olive oil
2 tsp - ground cinnamon
1 1/2 tsp- salt
1/2 tsp - ground cumin
1 tsp - chili powder
2 tbsp - ghee
3 cups - chicken broth
INSTRUCTIONS
1. Preheat oven to 400 degrees F.
2. In a large bowl combine butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin.
3. Mix together, coating the squash well.
4. Spread out on a rimmed baking sheet.
5. Using the same bowl, toss the apple slices, onion, and carrots to coat with the remnants.
6. Place on a second rimmed baking sheet and add both baking sheets to the oven.
7. Roast for 35-40 minutes, stirring once.
8. Heat up ghee over medium heat in a large pot on the stove.
9. Add the roasted ingredients and then the chicken broth.
10. Add 1 teaspoon each of salt, cinnamon and chili powder.
11. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
12. Transfer to a blender to puree.
13. Serve warm.
