When it gets cold outside, soup is what you want to have on your dinner menu! Or lunch...or maybe even breakfast...

...and who wouldn't enjoy a quick, simple, hearty butternut squash soup?

Most of us are pretty pressed for time in this busy, chaotic, and stressful modern world we live in.

So, I thought it would be the perfect time to share my paleo & AIP butternut squash soup. I want the recipes I share to tend toward AIP, or autoimmune protocol. Why? Because that's what I've seen so many of my students benefit from eating. If there is an ingredient that isn't AIP-compliant, it can be easily left out in most recipes. I've noted that in the recipe ingredient list for this particular recipe, so you can change it up to suit the way you want to eat.

A hearty butternut squash soup is something that can appeal to nearly anyone. This particular butternut squash soup with coconut cream is warming, healthy, and filling -- without compromising on the flavor.

The fresh herbs give the taste a real pop, though you could substitute a smaller amount of dried herbs if you don't have fresh on hand. This recipe is pretty forgiving, so if you find that you're out of ginger, don't worry -- proceed with the remaining ingredients and see how it turns out. You may even find that you like it better that way!

The Ingredients You'll Need

None of us want to spend hours in the kitchen. I wanted my hearty butternut squash soup to be fairly simple. Here's your ingredient list:

• 1 large butternut squash, ends chopped, peeled, cut into chunks, and seeds removed 
• 1 tablespoon avocado oil
• 3-4 cloves of garlic, chopped
• 1 white onion, chopped
• 1 inch fresh ginger, fine diced
• 1 teaspoon salt
• 1 teaspoon pepper (omit for AIP)
• 2 tablespoons freshly chopped sage
• 2 tablespoons of freshly chopped oregano
• 2 tablespoons of freshly chopped thyme
• 2 tablespoons of freshly chopped rosemary
• 1 cup coconut cream
• 2-3 cups chicken bone broth

The Step-By-Step Process

This AIP butternut squash soup is pretty simple to get cooking.

Here is each step:

• In a large stock pot over medium heat, add the avocado oil, butternut squash, garlic, onion, ginger and saute until the onions become translucent.

• Add the coconut cream and chicken broth, and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 30 minutes.

• Using either an immersion blender or a blender, combine the soup, taste, and add more salt,  pepper, and herbs  if needed. Allow to cool for 5 minutes and serve.

As you can tell from the directions, it really doesn't take long to prepare this meal. You'll have it on the dinner table in no time!

Would this butternut squash soup go with coconut milk?

Wondering if you can use coconut milk in butternut squash soup? Coconut milk is far more common in kitchens and pantries than coconut cream is. You can absolutely switch out coconut cream for coconut milk if that's what you have on hand. Or if that's all you can find at your local grocery store. Please note, however, that the soup will be less thick if you use coconut milk. It will still have a great flavor, though!

What goes well with butternut squash soup?

Many people wonder what to eat with butternut squash soup. The search is over! Serve this over cauliflower rice. It's warming, delicious, herby, and filling, too! If you'd like something else served alongside this AIP butternut squash soup, I highly recommend a salad. Some mixed greens, cucumbers, and olives is pretty simple, but so good, and a fresh complement to the warming, filling soup. Top your salad with extra-virgin olive oil and some balsamic vinegar for a zing.

Bread with hearty butternut squash soup is a no-brainer, but if you're eating AIP, conventional breads aren't going to be what you'll eat. Instead, give this recipe a try from Cook 2 Nourish for AIP sweet potato dinner rolls. You'll love dipping them in your soup!

What to do with leftover butternut squash soup?

Nobody likes wasting food, right? It's like watching money go right down the drain. So if you're wondering how to handle leftover butternut squash soup, here's what I would recommend: freeze it! Yep, that's right. Just as you'd freeze a fresh batch of bone broth (which, by the way, you could absolutely add to this recipe), you can freeze butternut squash soup. I recommend doing so in jars, or in another glass container, rather than using plastic. Whenever you know you need something easy for dinner, pull out a jar and let it thaw during the day or in the fridge. When you get home at night, all you have to do is heat and serve!

AIP Butternut Squash Soup

Get the full recipe below!

Ingredients

• 1 large butternut squash, ends chopped, peeled, cut into chunks, and seeds removed 
• 1 tablespoon avocado oil
• 3-4 cloves of garlic, chopped
• 1 white onion, chopped
• 1 inch fresh ginger, fine diced
• 1 teaspoon salt
• 1 teaspoon pepper (omit for AIP)
• 2 tablespoons of freshly chopped sage
• 2 tablespoons of freshly chopped oregano
• 2 tablespoons of freshly chopped thyme
• 2 tablespoons of freshly chopped rosemary
• 1 cup coconut cream
• 2-3 cups chicken bone broth

Directions

1. In a large stock pot over medium heat, add the avocado oil, butternut squash, garlic, onion, ginger and saute until the onions become translucent.
2. Add the coconut cream and chicken broth, and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 30 minutes.
3. Using either an immersion blender or a blender, combine the soup, taste, and add more salt,  pepper, and herbs  if needed. Allow to cool for 5 minutes and serve.

I hope you enjoy this one, because I plan on sharing more recipes in the near future. Meanwhile, check out the rest of my blog posts to find some good reading material!