Paleo Butternut Squash Soup Recipe

Place the whole butternut squash in a shallow baking pan. Roast in an oven preheated to 425 °F for 1 hour 20 minutes, making sure to turn it halfway through. The squash is ready when its skin gives easily when pressed.

Once roasted, remove it from the oven, cut it in half, and scoop out the seeds. Discard the skin.

While the squash is roasting, cut the cooled roasted squash into 2-inch cubes. Loosely chop the yellow onion and garlic.

In a large stock pot, melt the coconut oil over medium heat. Add the chopped onions and cook them until they're translucent, which should take about 5 minutes.

Add the minced garlic and grated ginger to the pot, stirring constantly for about 1 minute until fragrant, being careful not to let the garlic brown. Stir in the cubed squash and cook until everything is combined, about 3 minutes.

Pour in the chicken bone broth, then add the sea salt, sumac, chili flake, and cinnamon. Stir well, cover the pot, and let it simmer for another 10 minutes.

Remove the pot from the heat. Carefully transfer the soup in batches to a blender and process until completely smooth. If you like a little texture, you can blend only half the soup and stir it back into the unblended portion.

Return the blended soup to the pot and set the heat to low. Stir in the water, coconut milk, and apple cider vinegar. Let it warm through for another 1 to 2 minutes, until steaming gently.