Shannon’s Famous Butternut Squash Soup Recipe
This soup is incredible and I’m not saying that because Shannon is my wife and I love her. I’m saying it because I really don’t care for soup, but I will literally lick my bowl clean every time I have this. She just made a batch for this picture op, and I had three big servings within 24 hours. It’s not perfectly paleo, but a great, easy option for the hard to cook for family.
– 1 large or 2 smaller butternut squash cubed
– 1 large sweet onion roughly chopped
– 5-6 cups water (just slightly covering veggies)
– 5-6 packets of Stevia
– salt to taste
– 2 tbsp Better than Bouillon chicken base
– 1/2 cup heavy cream
Combine squash and onions in a large pot and add water. (Water should just barely cover the veggies). Bring to a boil and add bouillon. Then cook on medium high until squash are softened enough to pierce easily with a fork, approx. 20-25 minutes.
Take off the burner and use an immersion blender to blend until smooth. Once blended add heavy cream, salt and Stevia. Add a packet at a time to be sure it is sweetened to your taste. (If you do not have an immersion blender you can blend small amounts in the regular blender. The heat will make it explode so just a little at a time or wait for it to cool.)
Garnish with crispy bacon and dried chives.