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A bowl of butternut squash soup in a blue bowl.

Easy Butternut Squash Soup (AIP, Paleo )

Print Recipe
Servings 4 servings
Calories 151
Author Michelle

Ingredients

  • 1-2 tbsp coconut oil
  • 3 cups butternut squash or about one large squash, chopped
  • ¼ cup apple diced
  • 2 large leeks chopped
  • 3 cups chicken broth
  • 2 tsp dried sage
  • 1 tsp ground cinnamon
  • ½ tsp turmeric optional
  • 1 tsp salt
  • 2-3 fresh green onions chopped
  • ¼ cup full fat coconut milk optional, sub additonal broth

Instructions

  • Using a large pot on medium heat and add the coconut oil to melt. Pour in the butternut squash and sauté in the oil for 6-8 minutes or until slightly softened.
  • Add the leeks and apple and lightly sauté for 2-3 minutes.
  • Pour in the bone broth, and seasonings (reserving the green onion). Stir to combine.
  • Bring to a low simmer on medium heat for 15-20 minutes or until butternut squash is soft. Allow to cool for 10-15 minutes.
  • Either use an immersion blender, or high speed blender to blend the soup until smooth.
  • Stir in the coconut milk and serve topped with fresh green onion

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 21.8g | Protein: 3.3g | Fat: 7.1g | Fiber: 3.6g