Roasted Butternut Squash Soup

For Approximately 4 Portions


1 large butternut squash, split lengthwise and roasted

1 green apple, peeled and sliced

1 clove garlic, peeled and minced

1 inch square piece of ginger, peeled and minced

1 carrot, peeled and sliced

½ yellow onion, peeled and sliced

1 stalk celery, sliced

1 tablespoon curry powder

¼ cup apple cider vinegar

1 quart Primal Provisions Chicken Broth

1 cup coconut milk

salt to taste


  1. To roast the squash, split the squash lengthwise carefully using a cleaver or other long knife.  Using a “hatchet motion” will ensure the blade enters through the skin of the squash minimizing the potential for rolling once you begin your cut.  Once split, do not bother removing the sides as they can be removed after squash is roasted. Drizzle both cut sides with olive oil and season with salt and pepper.  Add cut side down to a parchment paper lined sheet tray and roast in a pre-heated 375-degree standard deck oven (350 convection) for approximately 1-1 ½ hours, depending on the squash.  If too much color is achieved, the squash can be covered with aluminum foil to prevent further browning. Remove from the oven once tender to the touch, allow to cool, discard the seeds and remove the flesh.

  2. In a rondeau or large saucepot, add a bit of neutral oil or butter and allow to heat over medium heat for a minute or two.  Add the onion, carrot, celery, garlic, apple and ginger to the pot and allow to sweat for 10 minutes monitoring the heat to prevent browning.  Add the curry powder and stir to combine.

  3. Deglaze the pot with the apple cider vinegar making sure to scape up any bits adhering to the bottom.  Immediately add the Primal Provisions Chicken Broth and bring to a rolling boil. Once boiling, add the squash and adjust the heat to a simmer.  

  4. Once soup has simmered for approximately 30 minutes, it is ready.  Finish with the coconut milk and remove from the heat. Once cool enough to handle, blend on high speed for 1 minute or until very smooth, then pass through a fine mesh strainer into another pot.  The soup can be adjusted with salt to taste, and works well garnished with small diced green apple and walnuts or spiced pumpkin seeds.