Winter squash is easily one of the best things about fall/winter. It’s like the real food version of the Pumpkin Spice Latte. Everyone goes crazy when it makes it annual debut, including myself. Now, the accessibility from point of sale to enjoyment and ease of preparation can be a bit of a barrier with winter squash. This photo and caption from Cook it Up Paleo kind of says it all. They can be a bit of a pain to hack up and cook. That’s why I wanted to create a quick and super simple recipe for an easy, and AIP butternut squash soup that’s totally autoimmune protocol compliant.
First, how do you manage the squash? Well, with a little elbow grease, I think it’s totally worth it to buy local and just slice the squash in half yourself. I’m a huge proponent of buying local so I take my chances with slicing my arm off. If you don’t have a good local source of a good enough knife to go after squash, you can find a great option from Trader Joe’s as they have pre-cut butternut squash for a fair price.
Let’s be real here… if we’re talking easy, does it get any easier than this? Trader Joe’s has my back when I don’t want to deal with a knife.
I’m sure you could find many other options at other stores, but don’t be afraid to just bite the bullet and cut up your own! It’s both rewarding and tasty… how can you go wrong?
The same goes for bone broth… it’s better to make your own but there are options to buy it pre-made. If you do opt to make your own, just ask your local farmer, or meat source for pastured/grass-fed bones. You’ll be surprised how cheap they are. In my mind, bones for broth are some of the best value food that you can get if we’re talkin’ dollar per nutrient! It’s the best base for this AIP butternut squash soup.
- 3 cups of chicken bone broth
- 1 medium butternut squash or two cups of pre-cut
- 2 pieces of bacon (pastured source preferred)
- 1 tsp of fresh thyme
- 2 tsp of fresh rosemary
- 1/2 tsp pink Himalayan sea salt
- 1/8 cup of coconut milk (optional)
- Preheat oven to 400 F
- Slice butternut squash in half down the middle and seed
- Place the butternut squash facing down and place in the oven (*if using pre-cut, be sure to grease the pan with bacon grease or coconut oil)
- Simultaneously, add bacon to a baking sheet and place in the oven
- Bake the bacon for about 20 minutes or until cooked to your liking, then chop to bite sized pieces and set aside
- Bake butternut squash about 25 minutes or until flesh is soft
- Let the squash cool for about 3-5 minutes
- Heat the bone broth until warm over medium-heat
- Transfer broth to a mixing bowl
- Scoop the butternut squash into the broth and add herbs and salt
- Use a hand blender to mix in the bowl until smooth
- Add soup to a bowl and top with bacon, more fresh herbs to taste, and just a drizzle of coconut milk if desired
That’s all there is to it! I hope that you enjoy this easy, delicious soup because I sure have been. I like to take portions of mine and freeze it for later. It freezes very well, and is just my favorite perfect nutrient dense winter soup.
What’s been your favorite way to use squash this season? Are you an AIP butternut squash soup fan?
This recipe was shared on the Phoenix Helix AIP Recipe Roundtable. Go check it out!