THIS ARTICLE FIRST APPEARED ON A REAL FOOD JOURNEY.

 

 

This soup is inspired by a pumpkin soup I had while traveling to Vermont last year.  It was seasonal, warm and a perfect match the the beautiful fall colors.  At home I made it with butternut squash and put my own little spin on it.  I think the flavors are amazing, and it tastes great with or without the optional bacon and green onions! Try it one way tonight, and the other when you re-heat the leftovers.  Enjoy this soup! I know you will love it!

Paleo Squash and Cider Soup

prep 

cook 

total 

author heather

yield 4

Cider and squash go together like eggs and bacon, trust me!

Ingredients

  • 3.5 lbs butternut squash or pumpkin – after removing the skin/stem I ended up with around 3lbs of roasted squash.
  • 2 tablespoons butter/ghee or other cooking fat
  • A sprinkle of cinnamon
  • 3 cups of clean ingredient apple cider- I used this cider for the soup, which I felt had the best ingredients.
  • 2 cups bone broth
  • 1 cup water
  • 2 tbs apple cider vinegar
  • 1/2 tsp cinnamon
  • Optional- Bacon and green onions – the white ends chopped into small pieces

Instructions

  1. Pre heat oven to 400 degrees
  2. Cut open the squash, down the middle in half. Remove the seeds with a spoon.
  3. Place cut side up on a cookie sheet.  Poke squash with a fork.
  4. Split butter in chunks over the squash and sprinkle lightly with cinnamon
  5. Roast in the oven for about 50 Min, until a fork can be pushed in fairly easily.
  6. Let the squash cool completely on the sheet pans.
  7. Take your veggie peeler, and use it to remove the flesh from the skin of the squash.  Alternately you can scoop it out with a spoon.
  8. Roughly chop up the squash into 1 or 2 inch cubes and put into your stock pot.
  9. Add 2 cups broth and 1 cup water to the pot and set it over medium heat.
  10. Cook partial covered, with foil if you have no lid, for about 10 min, until the liquid just starts to boil
  11. Turn off the heat. Take the immersion blender, and blend away until all the chunks are smooth! This takes some time, and a lot of up and down movement.  I tilt the pot to one side to make it a bit deeper to blend.  You could also transfer the mix to a blender and blend it that way too.  But who likes to wash a blender?
  12. Add the vinegar, cinnamon and cider to the pot.  Don’t fret, the cinnamon will clump but eventually mix in fine by the end.
  13. Stir the soup for a couple minutes.
  14. Let the soup simmer on the stove, partially covered for 10 min.
  15. To serve, for 1 bowl, I chopped 1 slice of bacon and fried it. In the fat left from cooking I fried up some green onions until they were crispy and browned.
  16. If you are serving 4 bowls tonight, chop 4 slices bacon and the white parts of about 7-10 green onions!
  17. Stores great in the fridge! Just add the bacon and onions to re-heated soup as you serve.

 

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