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AIP Honeycrisp Butternut Soup

The flavor of sweet roasted squash, apple and garlic will draw you in. It will be hard not to eat the whole pot of this AIP Honeycrisp Butternut Soup!
Course Appetizer, Breakfast, Brunch, Lunch, Side Dish, Snack, Soup
Cuisine AIP, allergy friendly, American, autoimmune protocol, coconut free, dairy free, egg free, French, gluten free, grain free, keto, nut-free, Paleo, whole30
Prep Time 10 minutes
Cook Time 1 hour
Servings 8
Author Samantha

Ingredients

  • 4 cups chopped butternut squash (Keto sub summer squash)
  • 1 large Honeycrisp apple cored and chopped (Keto sub small green apple)
  • 1 large onion (Keto sub 1 bunch chopped green onions)
  • 1 large carrot chopped (Keto sub celery)
  • 2 celery stalks chopped
  • 4 cloves garlic
  • 3 Tbsp olive oil
  • 1 1/2 tsp Himalayan salt
  • 6 c bone broth
  • 1 c coconut cream plus more for garnish, if desired (Coconut free sub homemade tigernut milk)
  • 1 tsp dried thyme leaves
  • Chives thinly sliced, for garnish

Instructions

  1. Heat oven to 400 F. Line a sheet pan with parchment.
  2. Add squash, apple, onion, carrot, celery, and garlic to the pan. Drizzle everything with oil, then sprinkle with salt and toss with tongs.
  3. Bake for 45 minutes or until tender and golden brown around the edges, tossing with tongs halfway through.
  4. Add broth, coconut cream, and thyme to a large pot over medium-high heat. Bring to a simmer, then stir in the roasted vegetables.
  5. Simmer for 5 minutes, then remove from the heat. Use an immersion blender directly in the pot to puree into a smooth, velvety pureed soup, or carefully transfer to a blender in batches to blend until smooth.
  6. Serve topped with extra coconut cream and chives.

Recipe Notes

Make it coconut-free with my homemade tigernut milk recipe.