If you’re looking for a delicious and healthy dish to try, look no further than this turkey-stuffed butternut squash recipe from The Roasted Root. This paleo, Whole30, and AIP-friendly dish is both flavorful and satisfying.
Roasted Butternut Squash Soup
Another fantastic option is this AIP butternut squash soup recipe from Unbound Wellness. It’s not only paleo and Whole30-compliant, but it’s also incredibly creamy and comforting.
For a simple and savory side dish, try this roasted butternut squash recipe. It’s easy to make and pairs well with a variety of main courses.
If you’re in the mood for some comfort food, give this slow cooker butternut squash and beef stew a try. It’s hearty, delicious, and perfect for those chilly nights.
If you’re on a special diet like the AIP or paleo, you’ll love these bacon-wrapped butternut squash bites. They make a great appetizer or snack and are full of flavor.
Looking for more ways to incorporate butternut squash into your meals? Greatist has compiled 31 delicious recipes that feature this versatile ingredient. From breakfast to dinner, you’re bound to find something you’ll love.
Butternut Squash Soup Ingredients:
- 1 large butternut squash
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F.
- Carefully cut the butternut squash in half lengthwise and remove the seeds.
- Place the squash halves face down on a baking sheet and roast for about 45 minutes, or until the flesh is tender.
- While the squash is roasting, heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Scoop out the roasted squash flesh and add it to the pot.
- Add the coconut milk and chopped rosemary to the pot.
- Bring the mixture to a simmer and let it cook for about 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Season with salt and pepper to taste.
How to Prepare Butternut Squash:
To prepare butternut squash, start by cutting off the stem and the bottom of the squash. Then, use a vegetable peeler to remove the skin. Once the skin is peeled, cut the squash in half lengthwise and scoop out the seeds. From there, you can chop, dice, or slice the squash according to your recipe’s instructions.
Preparation Time: 1 hour
Servings:
This recipe serves 4-6 people.
Nutrition Facts:
Calories: 200 per serving
Total Fat: 8g
Carbohydrates: 30g
Protein: 4g
Tips:
- For a creamier soup, you can add more coconut milk or even some bone broth.
- Feel free to customize the flavors by adding spices like cinnamon, nutmeg, or ginger.
- If you’re not following a specific diet, you can top the soup with some crispy bacon or a dollop of sour cream for extra flavor.
FAQs:
Q: Can I use frozen butternut squash instead of fresh?
A: Yes, you can use frozen butternut squash if you prefer. Just make sure to thaw it before using and adjust the cooking time accordingly.
Q: Can I make this soup in advance?
A: Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time and reheat when ready to serve.
Q: Can I freeze the soup?
A: Yes, this soup freezes well. Just let it cool completely, then transfer it to an airtight container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
There you have it - a variety of delicious and healthy recipes featuring butternut squash. Whether you’re following a specific diet or simply looking for ways to incorporate more vegetables into your meals, these recipes are sure to impress. Enjoy!
