Paleo roasted butternut squash soup with cinnamon bacon bits and cinnamon roasted butternut squash seeds. Healthy soup recipe where the oven and blender does all the work for you! Paleo, Whole30, gluten free, dairy free.
I am cooking lots of soup recipes lately, and for good reason. Soup is Josh’s favorite kind of food! He’ll gladly sit there and slurp up spoonful after spoonful that I give him. Whatever it takes to get the 1 year old to eat something healthy, right?
This paleo roasted butternut squash soup is one of my favorite soups to make. It is incredibly healthy. Just vegetables, olive oil and chicken stock.
No cream. No butter.
It is the most delicious butternut squash soup I have EVER had. And I’ve had a lot of butternut squash soup recipes. The secret is roasting all the vegetables. By roasting them, they caramelize and their flavors intensify.
Think about it? Would you rather have a side of roasted vegetables, or boiled? Roasted forever and always!
One of my favorite things about this paleo roasted butternut squash soup recipe is that the oven does all the work for you! And I barely have to do any chopping. That’s especially wonderful with the butternut squash. Is there any vegetable harder to peel and chop? Instead, I just cut it in half and scoop out the seeds. Done!
I lay all the vegetables out on the sheet pan, drizzle with olive oil, salt and pepper, and let the oven take over.
There are 2 secret ingredients in my butternut squash soup. Granny smith apples, which add a touch of tart and sweetness. And 1 sweet potato which adds a touch of sweetness and gives it a great velvety smooth texture.
After everything is done roasting, I blend it all up in a blender with chicken stock, and transfer it to a pot to warm and serve.
I love love LOVE my Vitamix blender. I have the 5300 version and it is my new favorite kitchen gadget. I’m able to fit all of the vegetables in the container, and it completely blends it to be super smooth. (If your blender is smaller, you may need to blend everything in batches. You could add everything to a soup pot and use an immersion blender too!)
To add a little something extra, I like topping mine with bacon bits and roasted butternut squash seeds. And not just any bacon bits and roasted butternut squash seeds. CINNAMON bacon bits and CINNAMON roasted butternut squash seeds.
I sprinkle cinnamon on the bacon before roasting it in the oven, and spray the cleaned butternut squash seeds with coconut oil spray and sprinkle with cinnamon and salt. These both add a great crunch and a salty, savory bite the soup.
These are both optional, but if you have the time is worth it. Takes the soup to a whole new level!
This makes a LOT of soup. Which I love because I can never have enough leftovers in my fridge. I’ll eat leftovers for lunch for a few days after I make this. And I like having lots on hand to feed to the baby!
It also freezes beautifully, and will keep in the freezer for 6 months. When I freeze my soup, I put it in a gallon size freezer ziploc bag, press out all the air, and freeze it flat so it doesn’t take up too much room in my freezer. I’ll then transfer it to my fridge to thaw about a day before I want to reheat it.
- 1 large butternut squash, about 2 pounds, cut in half, seeds scooped out and reserved
- 3 large carrots, ends cut off
- 1 large onion, peeled, ends cut off, cut in half
- 1 large Granny Smith Apple, cut in half and cored, skin left on
- 1 medium sweet potato, whole
- 4 large cloves of garlic
- 2 tablespoons olive oil
- salt and pepper
- 4 pieces of bacon
- 1 tablespoon cinnamon
- Butternut squash seeds, cleaned and patted dry
- Coconut oil spray
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 425º with the 2 oven racks in the middle. Line a large roasting sheet with parchment paper.
- Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper. Roast on the top shelf of the oven.
- After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
- After 40 minutes of roasting, remove the onion, carrots and sweet potato. Transfer the carrots and onion to your blender, and once the sweet potato is cool enough to handle, pull the skin off and add the flesh of the sweet potato to your blender. Discard the sweet potato skin. (Or if you're like me, eat them as a snack while dinner cooks!)
- After 60 minutes of roasting (or once your butternut squash is tender and a fork is very easily inserted and removed), remove the butternut squash. Once the butternut squash is cool enough to handle, scoop out the flesh and transfer it to your blender. Discard the skins.
- Add 1 or 2 cups of chicken stock to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn't big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the rest of the chicken stock. If you like your soup thicker, use just 3 cups of chicken stock. If you like it thinner (like I do!), use 4 cups of chicken stock.
- Taste and season with salt and pepper if necessary, and warm on the oven.
- Line a roasting sheet with parchment paper, and lay out the bacon in a single layer. Sprinkle with cinnamon.
- Roast in your 425º oven for 8-12 minutes, until the bacon is crispy. No need to flip it.
- Transfer the bacon to paper towels to drain.
- Once cooled, chop into bits.
- Line a roasting sheet with parchment paper, and spread the seeds in an even layer. Spray with coconut oil spray, and sprinkle with cinnamon and salt.
- Roast in your 425º oven for 6-8 minutes, until golden brown.
- Serve the soup warm topped with cinnamon bacon bits and cinnamon roasted butternut squash seeds.
- Leftovers will keep in an airtight container in the fridge for 5 days, or frozen for 6 months.
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