Fall harvest. Those are words of love in my household. Apples, winter squash, kale, collards. Yummy deliciousness… that’s what it is. Fall is my most favorite food season. “I want Squash Soup from Panera” is all I’ve heard for several weeks from friends and family, which has inspired me to breakout my own fall recipes. Brooks and I love food from our own farm kitchen.
Fresh. Clean. Healthy. Homemade Food.
Squash soup is a farm favorite around here. The deep, vibrant colors of orangey yellow sprinkled with flecks of black pepper and seasonings is stirring… pun intended. If the summer heat & humidity here in Virginia didn’t drive me so stark-raving batty, I’d have a hot cup of squash soup everyday. But, it’s probably a good thing I don’t enjoy it year-round because then I wouldn’t appreciate it so much.
Being a paleo, Whole30, clean eats kinda girl, my version of this delicious soup is dairy free, junk free, and wholesome. It’s Whole30 and paleo approved which means it’s time to unabashedly get your grub on!
From our farm kitchen to yours, please enjoy my version of Farmhouse Squash Soup.
Farmhouse Squash Soup
A fresh & clean, Whole30/Paleo approved version of Butternut Squash Soup. Can offer a healthy serving per person to smaller crowds.
Produce
- 1 Large Butternut Squash
- 2 Medium Carrots
- 3 Celery Stalks*
- 5 Garlic Cloves
- 1 Large Onion
Seasonings
- 1/2 tsp. Rosemary
- 3/4 tsp. Dried, Rubbed Sage
- 3/4 tsp. Dried Thyme Leaves
- 1/4 tsp. Cayenne Pepper Powder
- To Taste Salt & Pepper
Base Ingredients
- 3 Tbs. Oil (I use coconut oil or ghee.)
- 2-3 Cups Chicken Stock** (Preferably homemade.)
- Preheat oven to 350º. If you’re using a Pampered Chef stoneware pan, don’t forget to place it in the oven as it’s preheating.
- Peel butternut squash and clean out the core innards. Chop into roughly 1″ cubes. Add to a large bowl.
- Chop carrots, celery, and onion into large chucks. Add to the bowl with squash.
- Peel garlic and add the cloves in whole form to the bowl.
- Drizzle 2 Tbs of the oil into the bowl and stir. Make sure all of the pieces are coated with the oil. Don’t be afraid to use your hands!
- Drizzle remaining 1 Tbs of oil onto pan and spread squash mixture evenly into it.
- Sprinkle all of the herbs, cayenne pepper, salt, and black pepper onto the vegetables. I like to mix the seasonings together to create a rub and then disperse the mixture onto the vegetables versus sprinkling them one at a time.
- Roast for 1 – 1 1/4 hours, until vegetables are tender.
- Add roasted vegetables to a food processor or VitaMix along with stock. Puree until smooth and creamy. This will have to be done in batches!
- Pour mixture into a saucepan and simmer for 10 minutes; stirring as needed.
- Garnish with your favorite toppings – avocado, herbs, croutons, etc. Here I used micro-cilantro and avocado. Delish!
*Please note that sometimes the celery doesn’t blend fully in the food processor. You may have some celery strings in the soup. If that’s not your cup of tea, then you may want to omit the celery. Turnips would be a great substitute.
**I use about 2 – 2 1/4 cups of chicken stock when making this soup, enabling it to be hearty in texture and yet still soupy. If you like your soups to have more broth and be a bit lighter, then add 3 cups of stock to your preference.
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