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Whole30 + Paleo Butternut Squash Soup Recipe

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Ingredients Method

Ingredients
  

  • 2 T olive oil
  • 1 large butternut squash about 3 pounds
  • 3 Dorot ginger cubes or 1 T, about 1 inch ginger, peeled and minced
  • 3 Dorot garlic cubes or 1 T garlic, minced, about 3 cloves
  • 1 cup orange juice
  • ½ c chicken broth or more depending on your desired consistency
  • 1 t ground cumin
  • Salt to taste
  • 1/2 c pepitas pumpkin seeds or pine nuts, optional

Method
 

  1. Preheat oven to 400 degrees.
  2. Cut butternut squash in half. Drizzle olive oil and salt on the baking sheet and place squash cut side down.
  3. Roast in the preheated oven until squash is tender and lightly browned, 30-45 min.
  4. Allow the squash to cool, then spoon out the seeds and discard. Spoon the remaining butternut squash into a blender.
  5. Add orange juice, ginger cubes, garlic cubes, and cumin to the blender, and blend until smooth. You may add more chicken broth depending on your desired consistency.
  6. To roast the pepitas, put them in a dry skillet on high heat for 3-4 minutes, until they puff, start to turn slightly brown, and they may even pop.
  7. Pour soup into individual bowls and top with roasted pepitas or pine nuts. Enjoy!

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