Rendezfood

10 MIN PREP Roasted Squash Soup

10 MIN PREP ROASTED SQUASH SOUP

(GAPS, PALEO, VEGAN)

(GAPS, PALEO, VEGAN)

 

 

 

 

METHOD:

  • Preheat oven to 400 F. 
  • Cover a baking sheet with wax paper.
  • Cut squash / pumpkin in half, scoop out seeds, place face down on baking sheet. 
  • Quarter seeded poblano pepper and peeled onion, place on baking sheet with peeled ginger root and garlic cloves. 
  • Cover all vegetables with melted ghee, butter, or oil, season with salt. 
  • Roast for 45 minutes or until squash is fully cooked.  Check at 30 minutes to remove anything already browned. 
  • Scoop cooked squash into stockpot (if using an immersion blender), food processor, or blender.  Add all other roasted vegetables and broth.
  • Blend until smooth. 
  • Season with salt and pepper. 
  • Garnish with fresh herbs. 

 

 

 

 

 

 

 

 

INGREDIENTS: 

  • 1 butternut squash
  • 1 pie pumpkin
  • 1 poblano pepper
  • 1 white onion
  • 1" fresh ginger root
  • 4-5 cloves garlic
  • 1 tsp sea salt / to taste
  • Black pepper to taste
  • 2 tbsp melted ghee, butter, or coconut oil 
  • 2 cups bone or vegetable broth 
  • Fresh herbs (optional)