Creamy Butternut Squash, Carrot and Ginger Soup (Paleo, AIP)
 
Prep time
Cook time
Total time
 
This recipe is 100% compliant with the Paleo Autoimmune Protocol.
Author:
Recipe type: Soup
Cuisine: Paleo Autoimmune Protocol
Serves: 3 quarts
Ingredients
  • 2 ½ pounds chopped butternut squash (about 1 small squash)
  • 1 pound chopped carrots (about 6 large carrots)
  • ¾-inch knob fresh ginger, peeled and thinly sliced
  • 2 quarts chicken bone broth
  • ⅓ cup full fat coconut milk + extra for garnish
  • Fine sea salt
  • Oven roasted beets, for garnish (optional)
  • Chopped fresh scallions, for garnish
Instructions
  1. In a large stock pot, add butternut squash, carrots, ginger, and chicken broth.
  2. Bring to a boil, then reduce heat to medium and cook, covered, until vegetables are tender, about 20 minutes.
  3. Remove from heat and mix thoroughly with an immersion blender until smooth.
  4. Stir in coconut milk and season to taste with salt.
  5. Serve with a garnish of roasted beets, scallions, and a drizzle of coconut milk.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/creamy-butternut-squash-carrot-and-ginger-soup-paleo-aip/