Roasted Butternut Squash Soup

prep:10 minutes
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 8
  • Calories: 4746
  • Total Fat: 13g
  • Total Carbohydrate: 1157g
  • Protein: 114g

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 425 degrees
  2. Melt 2 Tbsp coconut oil and pour over diced butternut squash, sprinkle with ½ tsp cinnamon
  3. Place on cooking sheet and put in oven – roast for 35-45 minutes or until squash is fork tender
  4. Melt 1 Tbsp coconut oil and pour over diced apples and pears, sprinkle with ½ tsp cinnamon
  5. Place on cooking sheet and put in the oven – roast for 25 minutes (the squash and apples/pears can roast at the same time, but the apples/pears will be done before the squash)
  6. Once the squash and apples/pears are done roasting melt the remaining 1 Tbsp coconut oil in a large pot
  7. Add the garlic, shallot, and ginger and cook until fragrant (2-4 minutes)
  8. Add the remaining cinnamon, nutmeg, allspice, salt and turmeric and cook another 1-3 minutes
  9. Add the chicken stock, water, squash, apples, pears, and coconut sugar
  10. Allow to simmer another 30 minutes
  11. Transfer soup to a blender and blend until smooth.
  12. Return to large pot and stir in coconut milk. Serve warm with Cinnamon Maple Pecans.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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