I eat a lot of soup in the winter, so I was glad to find some recipes that were Whole30 approved. I found this one on Stupid Easy Paleo (I love the name)! Now, I love cooking, but I kind of dislike a ton of prep for said cooking. Therefore, I do not use butternut squash much. It’s a huge pain to cut and peel. There’s probably a better way to do it than I have done, but I highly recommend buying it pre-peeled and cubed if possible (sometimes Trader Joes has it).

Other than that, this is a really easy recipe!

Roast the butternut squash and carrots.

Combine it with everything else in a large pot and puree it. I used my new immersion blender which is the best appliance ever!

Serve hot whatever side you want! One night I did a baked sweet potato. One night a small baked chicken breast for some more protein! You can also add some cooked protein into the soup. Enjoy!

 

Spiced Butternut Squash Soup

Ingredients:

• 1 medium/large butternut squash
• 3 carrots
• 4 cups chicken stock
• 1/2 cup coconut milk
• 1 tsp. cumin
• 1 tsp. cinnamon
• salt and pepper, to taste
• Melted coconut oil or olive oil
• optional: any cooked protein

Directions:

1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
2. Peel and cube the squash, removing the seeds. Do the same with the carrots. Place on baking sheet, drizzle with oil, and sprinkle with salt and pepper.
3. Bake for at least 20 minutes or until the veggies are soft and lightly brown around the edges. Remove from oven and put in a large pot.
4. Add the rest of the ingredients: chicken stock, coconut milk, cumin, cinnamon.
5. Puree the soup until smooth. If using a blender, you’ll probably have to do at least two batches. Adjust seasoning with salt and pepper.
6. Serve hot!