Roasted Butternut Squash Soup | SCD, Paleo

“People who love to eat are always the best people.”
Julia Child

There is a crispness in the air that lingers throughout our days and the nights are getting darker well before dinnertime. Winter is approaching and the season for comfort food and hearty meals has arrived. With the change of the season comes the change of our schedule; outdoor soccer turns to indoor and futsal, ballet focuses on the Nutcracker performance, basketball starts and we slowly prepare for ski season. While the bitterness of winter wears on me, there are some moments of this snowy season that I absolutely enjoy. The magical excitement of the Nutcracker, early mornings huddled under fleece blankets and hot coffee in hand to watch the first soccer game of the day, a quick afternoon getaway for a solo cross-country ski adventure in the park, the warm glow of the fire, the scent of vanilla and holiday spices.

But with these seasonal treasures we juggle a chaotic schedule with activities every single day. Our hearty meals and comfort foods need to be easily prepped, made ahead of time and sometimes taken on the go. My go-to meals for winter are filling soups and anything made in the crockpot. This Roasted Butternut Squash Soup is so rich and creamy you'll find it very filling and full of flavor. To make it vegan, simply omit the ghee and honey and swap out vegetable broth in place of bone broth.

Roasted Butternut Squash Soup
SCD, Gluten-Free, Sugar-Free, Vegan (optional)
yield: 6-8 servings

INGREDIENTS:
2 large carrots, peeled and chopped in large pieces
2 large butternut squash, halved and seeded
2 Tbs olive oil
1 onion, diced
1 apple, diced
1 garlic clove, minced
3 Tbs ghee or butter
2 cups bone broth
1 14 ounce can coconut milk
1 Tbs honey
1 tsp ginger
1/2 tsp nutmeg
1 Tbs cinnamon
1/2 tsp salt

OPTIONAL TOPPINGS
yogurt blended with 1 tsp honey
coconut milk
toasted pepitas

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. On a roasting sheet, layout carrots tossed with olive oil and sprinkle with salt and pepper. On a second baking sheet, place the squash face down with 1/8 cup of water.
3. Bake the carrots and squash until soft when pierced with a fork and slightly golden. Scoop the squash out of the skin and set aside.
4. Heat a large pot or dutch oven over medium heat.
5. Once hot, add oil, onions and garlic. Sauté for 2 minutes, stirring frequently.
6. Add the apple and cook until soft.
7. Add butternut squash and carrot mix and season with salt and pepper, ginger, nutmeg and cinnamon. Add the butter, stir and cook for 3-4 minutes, stirring occasionally.
7. Add bone broth, coconut milk and honey. Bring to a low boil then reduce heat and simmer for 10 minutes.
8. Allow the soup to cool and transfer to a blender, I like to use my Vitamix, and purée until creamy and smooth. Return soup back to pot and heat up if needed.
9. Taste to adjust seasonings. You can also adjust the thickness by adding more bone broth.
10. Serve with a drizzle of coconut milk or a dollop of yogurt and toasted pumpkin seeds.