SHOP ORGANICO

Paleo Butternut Soup

This soup is very comforting and with the toppings, so YUM. I made it to heal your gut, and also boost your immunity and reduce inflammation. Your kids will even love it!

RECIPE:

  • 4 cups homemade bone broth, or buy from a local company in frozen section
  • 4 tablespoon ghee/ grass fed butter
  • 1 large butternut squash (for my busy ppl, they sell pre cut butternut at Costco and Trader Joes)
  • ½ cup chopped white onion
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon turmeric
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 1 teaspoon Himalayan salt
  • kale chips  (for topping)
  • goat cheese (for topping)
  • pumpkin seeds  (for topping)
  • pasture raised bacon  (for topping)
  • add cayenne on top for some extra heat!

COOKING BUTTERNUT:

  1. Preheat oven to 400 degrees
  2. Toss cut up butternut squash with avocado oil in a large bowl. Arrange coated squash on a baking sheet.
  3. Roast in oven until squash is tender and lightly browned, 25 to 30 minutes.

SOUP DIRECTIONS:

  1. Saute garlic, onion, all spices, and a little broth until soft, 4-6 minutes
  2. Add to a blender with your roasted squash.
  3. Blend until smooth, add broth to help get it smooth.
  4. Put all the blended ingredients plus remainder of the broth in a stockpot and let cook down 10-15 minutes on low heat.
  5. While this is simmering, I cooked my bacon and you can quickly make kale chips.
  6. Pour soup in a bowl, top with bacon, goat cheese, kale chips, and pumpkin seeds!