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AIP Butternut Squash Soup

AIP Butternut Squash Soup
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This creamy, comforting AIP Butternut Squash Soup is the perfect blend of sweetness and warmth, thanks to butternut squash, apple, and aromatic spices. It’s quick to make, nourishing, and ideal for cozy nights or meal prep.

Ingredients

Scale
  • 1–2 tbsp coconut oil
  • 3 cups butternut squash, peeled and chopped (about 1 large squash)
  • 1/4 cup apple, diced
  • 2 large leeks, white parts only, chopped
  • 3 cups chicken broth (AIP-compliant)
  • 2 tsp dried sage
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric (optional)
  • 1 tsp salt (adjust to taste)
  • 2–3 fresh green onions, chopped (for garnish)
  • 1/4 cup full-fat coconut milk (optional; sub with additional broth if preferred)

Instructions

  1. Sauté the Vegetables: Heat coconut oil in a large pot over medium heat. Add the butternut squash and sauté for 6–8 minutes until slightly softened. Stir in the leeks and apple, cooking for another 2–3 minutes until fragrant.
  2. Simmer the Soup: Pour in the chicken broth, sage, cinnamon, turmeric (if using), and salt. Stir well. Bring to a gentle simmer and cook for 15–20 minutes until the squash is fork-tender.
  3. Blend Until Smooth: Remove from heat and let cool slightly for about 10 minutes. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a high-speed blender.
  4. Add Creaminess: Stir in the coconut milk for added richness (optional). Taste and adjust seasoning if needed.
  5. Serve & Garnish: Ladle into bowls and top with fresh green onions for a pop of color and flavor. Serve warm and enjoy!

Notes

Serving Suggestions: Pair this soup with a side salad or gluten-free bread for a complete meal.

Tips & Tricks:

  • For extra sweetness, increase the apple slightly or use a sweeter variety like Honeycrisp.
  • If you prefer a thinner soup, add more broth while blending.
  • Use fresh sage instead of dried for a more vibrant flavor (1 tbsp fresh = 2 tsp dried).

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze individual portions for up to 3 months.
  • Reheat gently on the stovetop over low heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first.

Find it online: https://easyrecipeacademy.com/aip-butternut-squash-soup/