I love my squash soups! They are super easy to make and one of my favourite in-season winter dishes. Acorn squash is a great source of ‘safe starches’ suitable for both Paleo and the autoimmune protocol (AIP). This recipe is also completely AIP compliant!
Cook time: 1 hour
Makes: approximately 3.5L soup
- 3 acorn squashes, peeled, de-seeded, and roughly chopped
- 8 cups chicken bone broth
- 1 onion
- 10 cloves of garlic, minced
- 3 large carrots, chopped
- 1 jar (~600mL) unsweetened apple sauce
- 1 can full fat coconut milk
- 1 tbsp turmeric
- 1 tbsp ginger
- 1-2 organic bouillon cubes if needed
- sea salt to taste (I use Herbamare)
Peel and de-seed the acorn squashes before chopping. Add the bone broth, chopped squash, onion, and carrots to a large pot and bring to a boil. Reduce to a simmer and simmer for approximately 30 minutes or until the squash and carrot is soft. Remove from heat and let cool for 10-20 minutes (optional). I generally let it cool for a bit before blending to reduce the chances of accidentally burning myself. If you have a Stick or Immersion Blender, you can use this to blend the ingredients smooth right in the pot. Otherwise, transfer the ingredients into your blender or food processor and blend until smooth. Return the smooth soup back to the pot and put it back on low heat to simmer. Stir in the apple sauce, coconut milk, minced garlic, spices, and salt. You can even add more garlic if you want! Add bouillon cubes if needed for extra flavor. Simmer for an additional 10 minutes. Serve hot and enjoy!