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Wednesday, December 18

Egg-less Breakfast: Simple Roasted Butternut Squash Soup

I am admittedly one of those paleo eaters that often says "I have no idea what to eat for breakfast." The vast majority of paleo-eating types will quickly tell you to eat eggs or leftovers or some version of meat/protein + vegetables. Well, unfortunately, that is somewhat difficult for me, especially when I'm leaving the house by 6:30am. Sometimes I reheat a frittata or cover my eggs in avocado and salsa, but it can still be difficult to choke down. So as I discover them, I will share some of my favorite egg-less breakfasts with you. Recently I made this simple, delicious butternut squash breakfast soup.

Simple Roasted Butternut Squash Soup
{adapted from this Whole Living recipe

1 large {or 2 small} whole butternut squash
1/2 to 1 small yellow onion, depending on your taste {remember, this is your breakfast.}
1 small apple {I used a gala}
2 carrots, peeled and chopped
1-2 garlic cloves, depending on your taste
1 inch freshly grated ginger
1/2 tsp turmeric
1/4 tsp cinnamon
1/8 tsp cardamon
a dash of ground cloves 
coconut or olive oil

Preheat over to 425. Using a sharp knife, prick a few long holes in the butternut squash and place on a baking sheet or in a baking dish. Roast the squash whole for 60 minutes or until completely tender. {You can easily tell by just touching it to make sure it is very soft.} Once the squash in done, let it cool for 15 minutes on the counter. While it is cooling, add oil to a skillet and saute the onion and garlic until the onions are translucent. Add in the carrots and apple and cook for about 15 minutes or until they are tender. Add in the spices and let it all meld together for about 5 minutes. Let cool, then transfer this mixture to a high-speed blender. While the onion and carrot mix is cooling, use a spoon to scrape out the seeds of the butternut squash. {If you want, you can keep the seeds and roast them for a snack or to top off your soup!} Then use the spoon to scoop out all of the squash from the peeling. This should be a very easy process. Place the squash into the blender and mix until your desired consistency is achieved. If the soup is too thick, add almond or coconut milk or vegetable broth to thin it out.  

Top with crumbled bacon or sausage, pepitas or roasted squash seeds, coconut flakes, a splash of almond or coconut milk and/or cinnamon. It's a delicious and filling breakfast that I can easily stomach in the early morning hours. Also, it's quite easy to make, so if you feel like making a double batch, it freezes* well!

copyright Hiking in Stilettos

*We are gearing up for a Whole30 starting January 1st, so I am making a big batch of this soup over the weekend to freeze and have on hand. It thaws quickly and makes a great go-to for breakfast and even as a mid-afternoon snack. 100% Whole30 approved ingredients!

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