Butternut Squash Soup

Butternut Squash Soup


Coming from Chinese-American decent, I never really paid attention to other types of soup beyond Oriental Cuisine and I had no idea all of the deliciousness that I was missing out on! I first discovered Butternut Squash Soup while on the elimination phase of the Autoimmune Protocol and  O.M.G. it has changed my entire world! This is one of the easiest, delicious and nourishing meals I have ever made.

So, why do I love this recipe so much? because butternut squash is a low-starch vegetable, easy to digest and extremely versatile to cook with. During my gut-healing protocol, I found myself making this beautiful dish time-and-time again. Plus, it freezes so make an extra batch in advance and you’re set for weekly meals, travelling or serve as an appetizer at a dinner party.

P.S. this is one of my favorite breakfast entrees also!


Butternut Squash Soup

Butternut Squash Soup

  • 1 tbsp Bacon Fat
  • 1 onion (medium sized & finely chopped)
  • 3 cloves of garlic (minced)
  • 6 cups Bone Broth
  • 1/2 cup Coconut Milk
  • 4 cups Butternut Squash (chopped)
  • 2 tsp Sage
  • 1 tsp Cinnamon
  • 1/2 tsp Himalayan sea salt
  1. 1. Add bacon fat to bottom of Instant Pot and turn-on Saute mode

    2. Add onions and saute for 3-5 minutes until softened

    3. Add garlic and saute 2-3 minutes until fragrant

    4. Press Cancel button

    5. Add all remaining ingredients

    6. Place lid on instant pot and lock in place. Be sure the vent is sealed, not venting.

    7. Press the Manual button, allow the instant pot to come to pressure & cook for 5 minutes

    8. Carefully turn the knob to vent and let steam release

    9. Carefully remove the lid and let soup cool for 10-12 minutes

    10. Use immersion blender to blend everything together.

    11. Garnish with avocado & fresh herbs. 

    12. ENJOY!