Paleo For Beginners by Rockridge Press

Author:Rockridge Press
Language: eng
Format: mobi
Publisher: Rockridge Press
Published: 2013-01-25T05:00:00+00:00

Velvety Squash Soup

SERVES 6 Apples and butternut squash complement each other perfectly and are widely available in the fall. Try roasting the two together for a dinner side dish, and save enough to make this tasty soup. Butternut squash stores well in a cool pantry, but you can also freeze cubed butternut squash for later use.

2 tablespoons olive oil

2 cups peeled and cubed butternut squash

1 cup peeled, cored, and quartered apples

½ cup shallots

4 cups organic chicken stock

½ cup canned full-fat coconut milk

½ teaspoon dried thyme

Freshly ground black pepper, to taste

2 strips uncured, nitrate-free bacon, cooked and crumbled

1. Preheat oven to 450 degrees F. Heat the olive oil in the microwave. Spread the butternut squash, apple, and shallots on a baking sheet. Add the olive oil and toss to coat. Roast for 15 to 25 minutes, or until tender, stirring frequently so the shallots don’t burn.

2. Transfer the squash, shallots, and apple to a blender or food processor and purée until smooth. Pour the mixture into a stockpot and add the stock, coconut milk, and thyme. Season with freshly ground black pepper. Simmer for 20 minutes. Top with crumbled bacon.

3. Serve piping hot.

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