Reason number 1,502,844 why I love soup: the simplicity of a one pot meal! This Creamy Butternut Squash Soup {Dairy Free/Paleo/AIP} is a great example of an easy meal made with delicious whole foods that the whole family will eat willingly! Even the kids love it, which makes number 1,502,845 why I love soup!
ingredients:
- 32 ounces butternut squash cubed (2-3 pounds/1 squash)
- 32 ounces organic beef broth (or homemade for AIP)
- 3 tablespoons cooking fat of choice (I use avocado oil)
- 1 onion, diced finely
- 1 teaspoon himalayan salt (or to taste)
- 1 teaspoon pepper (omit for AIP)
- 1/4 cup coconut cream (if desired for creamy consistency, otherwise can be left out)
- 2 tablespoons arrowroot flour or water chestnut flour (to thicken)
- Cube squash (you can also buy pre-cut and packaged)
- Saute onions in 3 tablespoons oil over medium heat in stock pot; Allow to soften and caramelize a bit.
- Add squash, beef broth, salt, and pepper (omit for AIP) and bring to a boil for 10 minutes or until squash is soft
- Make a slurry with a bit of the broth and the arrowroot or water chestnut flour
- Add slurry to soup to help thicken slightly and then add in coconut cream if desired
- Transfer contents to a blender (I use a Vitamix) or use an immersion blender until soup is a creamy consistency
- Garnish with bacon (check for AIP safe) and chives or serve plain
This was fantastic!!!