Roasted Paleo Butternut Squash and Apple soup

• Gluten free

• Produce

  • 1 Butternut squash
  • 1 Celery stick
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Granny smith apple
  • 1 Yellow onion

• Canned Goods

  • 750 ml Vegetable or chicken stock

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Sour cream to serve

Found on noshtastic.com

Description

Directions

• Preheat oven to 400°F.
• Line a baking sheet or shallow roasting pans with parchment paper
• In a large bowl, toss prepared squash, apples, onion, celery, garlic and ginger with a little olive oil until mixed well.
• Spread it all onto a baking sheet in a single layer and roast until tender and beginning to brown, about 45 minutes.
• Remove from oven and while hot purée squash mix in a blender with the stock, you may need to do this in batches.
• Transfer to a pan and gently warm the soup over a medium heat, you can thin it out with more stock or a little water if you find its too thick.
• Serve hot with a little swirl of sour cream if you like, I used dairy free sour cream.

Nutrition