My veggie box this week came with a butternut squash and a recipe for butternut squash soup. That sounded pretty good; so I decided to give it a try with a few changes to make it Paleo/Primal. I also had some mini pumpkins that had been sitting around as decorations since Thanksgiving and some rutabaga I'd cubed and frozen during the summer. I decided to throw all of that in to bulk up the soup a bit. The result was really good! I can see this being a great starter for a nice dinner or dinner all by itself!
Paleo/Primal Squash Soup
1 butternut squash (or other squash of choice)
1 smallish pumpkin or several mini pumpkins (or other squash of choice)
2-3 C peeled and cubed rutabaga
4 C chicken stock
1 large onion chopped
2 T butter or coconut oil
1/2 t Thyme
1/2 t chili powder
1 t turmeric
1/2 t garlic powder
2 t salt or to taste
black pepper to taste
14 oz can coconut milk
Cut pumpkin and squash in half and remove seeds and strings with a spoon. Place cut side down on cookie sheet and roast at 350F for about 30 minutes or until knife easily pierces the skin. Remove all flesh from skin with a spoon and set aside.
In a dutch oven brown onion in butter or oil until tender. Add cubed rutabaga, spices and chicken stock. Cover and cook for about 30 minutes or until rutabaga is tender. Add pumpkin and squash flesh to dutch oven, add coconut milk as well. With a stick blender (immersion blender) blend soup until it is smooth. (Alternatively, you can put small batches of the soup into a blender to puree, but be sure to hold the top on as hot soup will push the lid off and make a big mess of your kitchen.). Add black pepper to taste and garnish. Enjoy!