Paleo Butternut Squash and Apple Soup

Paleo Butternut Squash and Apple Soup with Andouille Sausage and Peppers
Serves 4
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Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
Ingredients
  1. Butternut Squash - 2 lbs
  2. Apple - 1 Medium; Peeled and Chopped
  3. Yellow Onion - 1/2 Medium; Chopped
  4. Garlic - 4 Cloves; Minced
  5. Fresh Sage (Rubbed Sage would work too) - 4 Leaves or 2 Tbsp if using rubbed sage
  6. Dried Thyme - 1/2 Tsp
  7. Reduced Sodium Chicken Broth (Veggie Broth if keeping it vegetarian) - 1 1/2 Cups
  8. Water - 1 1/2 Cups
  9. Lowfat Milk - 1/4 Cup
  10. Salt & Pepper - To Taste
  11. Grass Fed Butter - 4 Tsp
  12. Andouille Sausage (Optional) - 4 Links Sliced
  13. Red Bell Pepper (Optional Topping) - 1 Large Sliced
  14. Yellow Onion (Optional Topping) - 1 Medium Sliced
Instructions
  1. Pre-heat the oven to 425 and line a cookie sheet with aluminum foil
  2. Half the butternut squash and scoop the seeds out. Sprinkle with salt and pepper, put 1 tsp of butter on each half, and place on the cookie sheet skin side down.
  3. Roast the squash until soft and tender (about 1 hour).
  4. Meanwhile, while the squash is roasting...Place the remaining 2 tsp. of butter into a large sauce pan over medium heat. Once the butter melts, add the apple, onion, garlic, sage, and thyme. Add salt and pepper to taste.
  5. Saute until everybody gets all steamy and soft, about 6-7 minutes. Remove the pan from the heat and set aside.
  6. When the squash has achieved golden brown, delicious, and tender, remove it from the oven and allow it to cool enough to be handled.
  7. Scoop out the flesh from the shell and place it into the sauce pan along with the cooked apple and onion mixture. You can throw away the skins or compost them (That is if you're into that).
  8. Add the water and broth, stir thoroughly, and taste again to see if anymore salt or pepper may be needed.
  9. Place the pan over a high heat and bring it all to a boil.
  10. Reduce heat to low and simmer, stirring occasionally for about 15 minutes.
  11. Remove the pan from the heat and stir in the milk.
  12. Use an immersion blender to puree the soup. You can also use a regular food processor just be sure to work in small batches, make sure to leave the small opening at the top open to vent, use a towel to hold the top on with your hand, and be careful! No one needs soup burns in their life!
  13. At this point this soup is done and you can top however you like! I enjoy some sauteed andouille sausage links sliced in small coins and sauteed peppers and onions on top of mine. These are listed as optional ingredients and haven't been figured into the nutrition facts. To keep this paleo friendly make sure to avoid nitrates in your sausages *smile*
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Paleo Butternut Squash and Apple Soup

Paleo Butternut Squash and Apple Soup

How To Make Butternut Squash and Apple Soup

We are beyond excited that it is fall!! Here in Florida it has to become fall inside before it gets cool outside but we make it work. I have my lovely scarecrows and pumpkin decorations up, the autumn scented candles, and the leaves plugins out. It smells delicious in here! Adding to the delicious atmosphere is this Paleo Butternut Squash and Apple Soup simmering away…

As soon as fall hits I high tail it to the store to pick up my first squashes of the season. I’m obsessed, butternut, acorn, spaghetti, all the squashes get in my tummy! Even though I wish I could eat them all year long they really are best at their peak season, fall.

The first thing I make every fall season is Butternut Squash and Apple Soup which reminds me a bit of my favorite takeout soup, Panera Bread’s “Vegetarian Autumn Squash Soup”, but a tad bit healthier. It’s by far my favorite soup ever!! It’s so wholesome and satisfying and gives me more of my veggies which is always a good thing. My 4 year old even thinks it’s awesome! This year since we were focused on a more real food and paleo trend I altered this a bit to make it a Paleo Butternut Squash and Apple Soup by eliminating any added sugars and adding more protein by incorporating a topping of paleo friendly andouille sausage and bell peppers sauteed in some coconut oil. You could make it even more delectable by adding some roasted pumpkin seeds…Mmmmm pepitas are the best.

I’ll tell you this is a bowl of love and comfort and so so so satisfying. It hits all the savory bells and whistles and gives you that nurturing feeling of the fall season. I hope you enjoy it as much as my family did.

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