Easiest Whole30 Butternut Squash Soup
Servings: 4 servings
Ingredients
- 1 large butternut squash
- 1 white or yellow onion
- 1 apple**
- 1 tsp salt
- 1 tsp cinnamon
- 1 pinch nutmeg
- 2 tbsp olive, avocado or coconut oil
- 3-4 cups chicken or vegetable broth
Instructions
- Preheat the oven to 400f or 200c. Line 2 baking sheets with parchment paper and set aside.
- Peel and chop the butternut squash into large peices- roughly 1 inch cubes. Be sure to remove the seeds! Add the peices to your prepared baking sheets.
- Slice the onion and apple into big chunks and mix in with the squash.
- Drizzle the veggies (and apple) with oil and sprinkle over the cinnamon, salt and nutmeg. Toss everything until evenly coated.
- Bake the squash mixture for roughly 40 minutes or until caramelised and tender. (I usually toss everything at the 20 minute mark to ensure even coloring!)
- Once the veggies are cookied, throw them into a high speed blender with 3 cups of stock (to start). I reccomend using room temperature or cold stock so that you don't cause a blender explosion! Puree until completley smooth.
- Pour the soup mixture into a pot on the stove to keep warm. If the soup is too thick for your preference, add more stock now. You can also adjust the seasoning and add more salt or some pepper.
- Serve and enjoy!
Notes
I prefer Pink Lady, Honeycrisp or Fuji apples here. You want something with a little bit of tartness!