Posts Tagged: Roasted Butternut Squash Soup

Dairy Free: Roasted Butternut Squash Soup

On 27/10/2015 by Selena With 0 Comments - At Our Table, Paleo, Toddler Food

titleJust so we’re clear, this is a Paleo soup recipe, but obviously the sandwiches aren’t. If you’re new here, you might not know that I try and alternate between a plant-based and Paleo diet. The rest of my family don’t have the same health issues as I do so essentially they can indulge in what I do not! Meals like these make that kind of diverse food prep easy. It’s just grilled cheese yo. Perhaps a little bit fancy, but no big whoop. If you want to get into making big batches of bone broth to use in many an Autumn and Winter recipe, here’s my recipe!

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Dairy Free: Roasted Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
What You'll Need
  • Soup (double batch if you please)
  • 2 tbsp. ghee, coconut oil, or grassfed butter
  • 2 tbsp. REAL maple syrup (amber if you have it!)
  • 1 large onion, finely chopped
  • 4 large garlic cloves, chopped
  • 8 c. bone broth (or 3½ quart sized tetra packs of veggie or meat based stock)
  • 10 cups 1-inch pieces peeled butternut squash (about 3½ lbs.)*
  • 2 tsp. minced fresh thyme
  • 2 tsp. minced fresh sage
  • 2 tsp. ground cumin
  • 1 (heaping) tsp. ground ginger
  • 1 c. cashew cream (soak ¼ cup of cashews in hot water for about 20 min., drain rinse and blend, adding in more water until cream-like consistency is obtained)
  • BONUS! Apple, Crispy Sage + Gruyere Sandwiches (for 4)
  • 2 tablespoons (1/4 stick) butter
  • 8: ¼-inch-thick Italian loaf bread slices (or bread of choice)
  • 8 slices Gruyere cheese
  • 2 peeled and thinly sliced honey crisp apples
  • 5 or 6 baked sage leaves per sandwich
How You Do
  1. Soup:
  2. Bake cubed butternut squash tossed in 1 tbsp. of oil or butter and the maple, in a preheated oven of 350 F for about 25/35 minutes (depending on the heat of your oven), turning cubes midway.
  3. Melt the other tbsp. of oil or butter in large dutch oven over medium heat. Add onion, ginger, garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer a few minutes.
  4. Working in batches, puree soup in double batches. Return soup to same pot. Stir in the cashew cream and bring to simmer. Season with salt and pepper.
  5. Sandwiches:
  6. Preheat panini press. Butter BOTH sides of each bread slice. Arrange bread, buttered side down across a large expanse of counter to create an assembly line. Top half of the bread slices with one slice of cheese, then apples, topping with another slice of cheese. Place other pieces of bread slices to complete the sandwich prep and grill until golden, about 2 minutes. Remove from press and let sit for 30-60 seconds before slicing.
  7. Ladle soup into bowls and serve those delectable sandwiches with those who can eat bread and cheese without a care in the world!

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