Roasted Butternut Squash Soup

This delicious soup is perfect for a cold winter day and takes advantage of the
season's wonderful butternut squash. And it's gluten and dairy free!

Servings: 10 bowls

Author: Christen

Prep Time
45

Cook Time
45

Soup

American

Dairy Free soup Gluten Free Instant Pot Paleo turkey butternut squash refined sugar free

Instructions

1 Prepare your butternut squash. I like to peel it, cut it lengthwise and remove
the seeds, and then slice it into small cubes. Spread onto roasting pan and
roast at 425 degrees for about 25 minutes until they start to brown. You can
even roast frozen squash, it just takes a bit longer! Set aside.
2 While the squash is cooking, brown the ground turkey in a large pot. Drain and
set aside.
3 In the same pot over medium heat, add the olive oil and heat. Add carrots,
celery, garlic, peppers, and onion and saute for about 4 minutes until softened.
If you are omitting the garlic and onion to keep this soup low FODMAP, you can
use garlic-infused olive oil to add a bit more flavor.
4 Add all seasonings, fish sauce, the ground turkey, and broth. Allow to come to a
simmer.
5 While the soup is simmering, put your butternut squash, choice of milk, and
nutritional yeast into a blender and blend to desired consistency. This will
make your soup a bit thicker. If you want to have bits of squash in your soup,
simply put some in the soup and blend just a portion. If you do that, you may
want to start with half the amount of milk and increase as needed.
6 Stir squash puree into simmering soup. Allow to come back up to a simmer and
continue simmering for another 5-10 minutes. Optional: just before serving, add
in a couple handfuls of spinach or kale to add a bit of green! You can also add
black beans or lentils to make this soup a bit heartier.