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Roasted Paleo Butternut Squash and Apple soup

Easy butternut squash soup, tastes delicious!

Course Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 192 kcal
Author Noshtastic

Ingredients

  • 3lb butternut squash 1200g, peeled and cubed
  • 1 Granny Smith apple peeled, cored and cut into chunks
  • 1 yellow onion chopped
  • 2 cloves garlic sliced
  • 1 tbsp fresh ginger chopped
  • 1 celery Stick chopped
  • 1 tbsp olive oil
  • 3 cups chicken stock, or vegetable 750mls
  • sour cream to serve optional, not paleo

Instructions

  1. Preheat oven to 375°F.

  2. Line a baking sheet or shallow roasting pans with parchment paper
  3. In a large bowl, toss prepared squash, apples, onion, celery, garlic and ginger with a little olive oil until mixed well.

  4. Spread it all onto a baking sheet in a single layer and roast until tender and beginning to brown, about 35 - 45 minutes.

  5. Remove from oven and while hot purée squash mix in a blender with the stock, you may need to do this in batches.
  6. Transfer to a pan and gently warm the soup over a medium heat, you can thin it out with more stock or a little water if you find it's too thick.

  7. Serve hot with a little swirl of sour cream if you like, I used dairy free sour cream, and a slice of my gluten free cornbread.

Nutrition Facts
Roasted Paleo Butternut Squash and Apple soup
Amount Per Serving (403 g)
Calories 192 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 3mg1%
Sodium 187mg8%
Potassium 1000mg29%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 10g11%
Protein 5g10%
Vitamin A 24155IU483%
Vitamin C 51.2mg62%
Calcium 123mg12%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.