AIP Roasted Butternut Squash Soup (Paleo/Vegan)
Recipe type: Soup
Cook time: 
Total time: 
Serves: 6
Delicious, creamy soup!
  • 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.
  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.
Recipe by our grain-free life at