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Paleo Cider Squash Soup - Lunch Version

6 Servings Recipe By

Ingredients

  • 1 individual Squash, Butternut
  • 1 tablespoon Olive Oil #1
  • 1/4 teaspoons Salt #1
  • 1/4 teaspoons Black Pepper #1
  • 1/3 cups dice Bacon
  • 1 teaspoon Olive Oil #2
  • 1/2 cups dice Carrot
  • 1 1/4 cups dice Onion
  • 3/4 cups dice Apple, Granny Smith
  • 1 cup Apple Cider
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ginger, Ground
  • 1 teaspoon Cloves, Ground
  • 1 teaspoon Thyme, Dried
  • 3 cups Coconut Cream
  • 1/4 teaspoons Salt #2
  • 1/4 teaspoons Black Pepper #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 633 Calories
  • 29g Total Fat
  • 22g Sat Fat
  • 0g Trans Fat
  • 7mg Cholesterol
  • 289mg Sodium
  • 93g Total Carb
  • 2g Fiber
  • 77g Total Sugars (Includes 0g Added Sugars)
  • 5g Protein
  • 31 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut squash in half, remove seeds and place on baking sheet. Coat with olive oil #1, and sprinkle with salt #1 and pepper #1. Place flesh side down.
  2. Bake at 425 degrees for 45 minutes.
  3. Remove skin.
  4. Heat soup pot over medium high heat.
  5. Add bacon pieces and olive oil #2. Cook until done.
  6. Remove from pan.
  7. In bacon grease, add carrot, onion and apple. Cook for 5 minutes.
  8. Add in apple cider and cook until carrots are soft.
  9. Stir in cinnamon, nutmeg, ginger, clove, thyme and coconut cream.
  10. Add in squash and mash with spoon.
  11. Cook for 10 minutes.
  12. Blend with immersion blender, or carefully in small batches with a standard blender.
  13. Add in salt #2 and pepper #2.
  14. Allow to cool.
  15. Place soup in indicated number of quart freezer bags.
  16. Place bacon pieces in indicated number of pint freezer bags.
  17. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup in microwave for 1-2 minutes. Top with bacon.

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