Chunky Butternut Squash Soup {AIP}


This soup by no means has to stay this chunky, you could completely blend it smooth and it taste delicious. Normally I would do that, but the last few times I have, my husband gets upset that there is nothing to chew on lol.



Butternut Squash Soup

Servings: 6


  • 1 honey crisp apple, cored and diced
  • 1 butternut squash, peeled, seeded and cut into 1 inch chunks
  • 1 yellow onion, diced or chopped
  • 3 carrots, chopped
  • 3 cups chicken broth
  • 1 tbsp coconut oil
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1 bay leaf
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt


Pre-heat oven to 400 degrees and place butternut squash, onion and carrots on a baking sheet lined with parchment paper. Roast for about 40 minutes, mixing halfway through or until softened.

Meanwhile in a large pot, add coconut oil and apple. Cook on low until softened. Add chicken broth and all spices/seasonings and bring to a boil. Then add veggies from the oven and cook on low for about 5 minutes to let the flavors combine. Remove the bay leaf then use an immersion blender to puree the veggies into smaller chunks or make the soup completely smooth, whatever you like! Enjoy!

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