AIP Roasted Butternut Squash Soup (Paleo/Vegan)

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The rain fell in sheets on the other side of the glass window of a tiny restaurant in Edinburgh, Scotland. I had hiked up the Royal Mile and toured the castle just earlier, and now the weather started to cool off and we were hungry. Well, it’s always cool in Scotland, so I guess temperature is relative.

We rode a double-decker bus to the Royal Mile from our B&B after walking a mile to the bus stop, passing a university named after one of our ancestors (well, the lineage is debated, but we’re pretty sure he belongs to us) and built surrounding his castle (excuse me, Tower House) before enjoying our hike around Edinburgh Castle.

I sat inside with my mom and sister as we poured over the menu. I stared at the BYOB sign on the door and a waiter brought out soft, buttery rolls. My feet were tired, a new, thick wool scarf draped unceremoniously down my back, and I was in the city I had always dreamed of visiting.

We shared a few giggles, and mom said:

“What about the Butternut Squash soup?”

“The what?” I couldn’t remember if I had ever eaten butternut squash before. I’m sure my mom had cooked it, since she loved all kinds of squashes. But I definitely didn’t have any memories of it.

“Why not?” I said. I was in a new country halfway across the world, why wouldn’t I want to try something new?

We waited, and talked, remembering the amazing sights we had seen.

And then it came.

AIP Roasted Butternut Squash Soup

The Butternut Squash Soup from heaven.

Literally. From. Heaven.

It was so creamy and sweet, yet rich and earthy. The three of us looked at each other across the table and nodded. This was a great choice. And we’ve been talking about it ever since.

I’m one hundred percent positive there was cream in that soup, but my version is AIP compliant and Vegan.  And the results are just as brilliant!

This soup is savory, and has so many rich flavors that you won’t miss cream in your soup at all. My version is roasted in the oven first, to unlock the rich flavors, then blended with vegetable broth into a creamy soup. I hope you enjoy it!

AIP Roasted Butternut Squash Soup

AIP Roasted Butternut Squash Soup (Paleo)

Ingredients

  • 4 cups of roasted butternut squash (or one half butternut squash roasted @400 degrees Fahreinheit for 1 hour)
  • 2 cups of organic chicken bone broth
  • 6 cups of distilled water
  • 1/4 cup diced onion
  • 1 large garlic clove, diced
  • 1/2 tbs Real Salt
  • Heavy duty blender such as Blendtec or Ninja.

    Takes 25 minutes, serves six people.

    Directions

      1. Place a large saucepan on medium high heat.
      2. Add water, vegetable broth, butternut squash, onions, and garlic into the saucepan.
      3. Bring to a boil for five minutes, then reduce to a simmer for ten minutes.
      4. Carefully spoon half of the contents into a blender, and blend on high until completely liquified. Transfer to an empty saucepan or bowl and set aside.
      5. Repeat step 4 for the remaining soup, and add all soup back into the original saucepan.
      6. Add salt, and Simmer for an additional ten minutes.
      7. Remove, and cool before serving.

    Enjoy!

    paleo conversion charts

    AIP Roasted Butternut Squash Soup (Paleo/Vegan)
    Author: 
    Recipe type: Soup
    Cook time: 
    Total time: 
    Serves: 6
     
    Delicious, creamy soup!
    Ingredients
    • 4 cups of roasted butternut squash (or one half butternut squash roasted @400 degrees Fahreinheit for 1 hour)
    • 2 cups of organic chicken bone broth
    • 6 cups of distilled water
    • ¼ cup diced onion
    • 1 large garlic clove, diced
    • ½ tbs Real Salt
    • Heavy duty blender such as Blendtec or Ninja.
    Instructions
    1. Place a large saucepan on medium high heat.
    2. Add water, vegetable broth, butternut squash, onions, and garlic into the saucepan.
    3. Bring to a boil for five minutes, then reduce to a simmer for ten minutes.
    4. Carefully spoon half of the contents into a blender, and blend on high until completely liquified. Transfer to an empty saucepan or bowl and set aside.
    5. Repeat step 4 for the remaining soup, and add all soup back into the original saucepan.
    6. Add salt, and Simmer for an additional ten minutes.
    7. Remove, and cool before serving.

     

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