Butternut squash soup is one of my favorites, especially in the cooler months. This soup has minimal spices and seasonings to keep it AIP (Autoimmune Protocol) friendly, but experiment with options you tolerate well. Top it with some avocado for added fat or a protein like bacon, chopped chicken, or ground turkey to make it a meal. I store this soup in mason jars in the fridge and toss a few in the freezer to have on hand for busy days. Enjoy!
Benefits of butternut squash
Butternut squash is nutrient-dense and research has shown a number of health benefits. It contains fiber that can help with constipation and regularity, thus maintaining a healthy gut and digestive tract. Rich in antioxidants and vitamins and minerals such as Vitamin A, C, potassium, and magnesium, it is an anti-inflammatory food great for healing diets.
Butternut Squash Soup
Ingredients
- 2 tbsp Olive Oil
- 1 Medium Onion Diced
- 1 Medium Butternut Squash Peeled, seeded, cubed
- 3 Medium Apples Peeled, cored, cubed
- 1 tsp Cinnamon
- 4 Cups Water, stock, or bone broth
Instructions
- Warm the olive oil on medium heat in a large 5 quart stock pot
- Add in the diced onion and sauté for about 8-10minutes until golden brown
- Add the butternut squash and apples to the pot and sprinkle with cinnamon. Stir to coat with the cinnamon. Cook for about 10 minutes, stirring occasionally.
- Pour the stock, broth, or water into the pot and bring it to a boil.
- Reduce the heat and simmer for 30 minutes.
- Split the ingredients in half and blend in a high speed blender, one half at a time.
- Serve hot!
Notes
Did you make this recipe? Let me know in the comments below and tag @melaniesnyder on Instagram.
This recipe was shared on the Pheonix Helix Paleo AIP Recipe Roundtable. Visit for more delicious AIP recipes!
