Velvety Squash Soup

Velvety Squash Soup

Ingredients:
2 tablespoons butter
2 cups butternut squash, peeled and cubed
1 cup apples, peeled, cored and quartered
1/2 cup shallots
2 strips bacon, cooked and crumbled
4 cups chicken stock
1/2 cup heavy cream
1/2 teaspoon thyme
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 450 degrees. Melt the butter in the microwave. Spread the
butternut squash, apples and shallots on a baking sheet. Add the butter and toss
to coat. Roast for 15-25 minutes, or until tender, stirring frequently so the
shallots don’t burn.
Transfer the squash and apples to a blender or food processor and puree until
smooth. Pour the mixture into a stockpot and add the remaining ingredients.
Season with freshly ground black pepper to taste. Simmer for 20 minutes, but
don’t boil. Top with crumbled bacon.
Serve piping hot.
Chapter 5
Main Dish:
Beef
Classic Diner Steak & Eggs
Serves 1
Two keystones of the Paleo diet, steak and eggs make a classic combination that
has been served for ages. This is a simple recipe that can be enjoyed in the morning
for breakfast, or in the evening for a quick dinner. The eggs can be prepared
however you like, although traditional steak and eggs are prepared with sunny side
up eggs.