Vegan & Paleo Butternut Squash Soup
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Vegan & Paleo Butternut Squash Soup
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| Servings | Prep Time |
| 6-8 people | 30minutes |
| Cook Time |
| 1.5hours |
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Ingredients
- 1/2cups bone broth*can use any type of broth
- 1 butternut squash
- 2 carrots
- 1 green apple
- 1 white onion
- 2 cloves garlic
- 1/2 tsp sea salt
- 1/4 tsp sage
- pinch ground cinnamon
- pinch nutmeg*omit if AIP or substitute mace
- 1/8 tsp black pepper*omit if AIP
- pinch cayenne pepper*omit if AIP
- 1/2 cup unsweetened coconut milk*canned or carton work
Instructions
- Peel the butternut squash, remove the seeds, and chop into smaller pieces
- Dice the carrots, apple, and onion & mince the garlic
- Add the broth, butternut squash, carrots, apple, onion, garlic, and spices to either a slow cooker or large pot (all of the ingredients besides the coconut milk)
- If cooking on the stove top, bring the soup to a boil, then cook on low heat for 1.5 hours or until the butternut squash is tender & mashes easily If cooking in a slow cooker, cook on high for about 3 hours or low for about 6 hours
- Puree the soup in a Nutribullet or immersion blender
- Stir in the coconut milk & enjoy!