Nightshade-free Aip Chili Recipe (paleo, Whole30)

Roasted Butternut Squash Soup Recipe

A Delicious and Nutritious Fall Soup

Are you craving a comforting and hearty soup to warm up your soul? Look no further than this roasted butternut squash soup recipe! Made with wholesome ingredients, this soup is not only delicious but also nourishing. Whether you’re following a Paleo, AIP (Autoimmune Protocol), or Whole 30 diet, this recipe is a perfect fit. So, let’s dive into the flavors of fall and prepare this delightful soup!

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon coconut oil
• 4 cups bone broth or vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper (omit for AIP)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut cream (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cubed butternut squash, chopped onion, minced garlic, carrots, celery, and melted coconut oil. Toss well to coat the vegetables evenly.
3. Spread the coated vegetables on a baking sheet and roast in the preheated oven for about 30–35 minutes, or until the squash is tender and slightly caramelized.
4. Transfer the roasted vegetables to a large pot, add the bone broth or vegetable broth, sea salt, black pepper (if using), dried thyme, and ground nutmeg. Bring to a boil over medium heat.
5. Reduce the heat to low and simmer the soup for about 15–20 minutes, allowing the flavors to meld together.
6. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
7. Stir in the coconut cream (if desired) for a rich and velvety texture.
8. Taste and adjust the seasonings, adding more salt or pepper if needed.
9. Serve hot and garnish with a drizzle of coconut cream and a sprinkle of fresh herbs.

How to Prepare:

Preparing this roasted butternut squash soup is a breeze! Simply follow these simple steps:

1. Start by peeling the butternut squash, removing the skin and seeds, and then cutting it into small, evenly-sized cubes.
2. Chop the onion, carrots, and celery into small pieces.
3. Mince the garlic cloves for a burst of flavor.
4. Toss the cubed butternut squash, chopped onion, minced garlic, carrots, celery, and melted coconut oil in a bowl until well coated.
5. Roast the vegetables in the oven until tender and slightly caramelized.
6. Transfer the roasted vegetables to a pot, add the broth and seasonings, and simmer until the flavors are fully combined.
7. Blend the soup until smooth and creamy using either an immersion blender or a regular blender.
8. Stir in the coconut cream if you desire a luscious and creamy texture.
9. Taste, adjust the seasonings, and serve hot, garnishing with coconut cream and fresh herbs.

Preparation Time: 10 minutes (prepping), 50 minutes (cooking)

Servings: 4

Nutrition Facts:

Tips:

• For extra richness and creaminess, add a dollop of coconut cream on top of each bowl when serving.
• Feel free to customize the flavor profile by adding spices like cinnamon or curry powder.
• If you’re not following a specific diet, you can substitute the bone broth or vegetable broth with chicken broth for a different depth of flavor.
• This soup can be easily stored in the refrigerator for up to 4–5 days, making it a convenient option for meal prep.

FAQs:

Q: Can I freeze the roasted butternut squash soup?

A: Absolutely! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw before reheating on the stovetop or microwave.

Q: Can I use other types of squash for this recipe?

A: Yes, you can experiment with different types of squash, such as acorn squash or kabocha squash, to create unique flavors. Just keep in mind that the cooking time may vary slightly.

Q: Can I make this soup in an Instant Pot?

A: Definitely! After roasting the vegetables, transfer them to an Instant Pot along with the broth and seasonings. Cook on high pressure for 10 minutes, then use the quick-release method. Blend the soup and add the coconut cream if desired. Enjoy!

This roasted butternut squash soup is the perfect comforting and nourishing meal for chilly fall days. Whether you’re following a specific dietary plan or simply looking for a delicious soup, this recipe will satisfy your cravings and warm your heart. With its creamy texture, rich flavors, and abundance of nutrients, it’s a true fall favorite. So, go ahead and indulge in this delightful bowl of roasted butternut squash soup!