This soup is easy enough for a week night dinner but is good enough to win a spot on your Thanksgiving or Christmas dinner table. Let the oven do most of the hard work and cook the butternut squash and the bacon at the same time. Be sure to check if your bacon is compliant if you are on the AIP diet. In this recipe I used home made chicken stock, but store bought is just as good these days. Look for one that has simple ingredient and has the health of the chicken in mind. I prefer the brand Bonafide Provisions. It’s AIP and comes in the frozen section of the grocery store. You can even find this high quality brand at most Walmarts now.
AIP Simple Roasted Butternut Squash Soup
This soup is so simple to pull together with just a few ingredients. It packs a punch when it comes to flavor especially when topped with bacon. It's perfectly thick and creamy for those cold winter nights.
- 1 butternut squash about 4 lbs.
- 1/2 yellow onion diced
- 2 cups chicken stock
- 1 tablespoons fresh sage chopped
- 4 tablespoons oil I used avocado oil
- cooked bacon chopped
- salt to taste
Preheat oven to 400 degrees.
Remove the skin and seeds of the butternut squash. Cut the squash in to 1 inch cubes, coat with 2 tablespoons of oil and roast in the oven until soft when pricked with a fork about 45 minutes.
In a pan over medium heat add the remaining 2 tablespoons of oil. Add in the onions.
Cook until soft about 10 minutes. Add in the copped sage. Next, deglaze the pan by adding 1 cup of stock, and scraping the bottom of the pan. Add in the rest of the stock and simmer for 5 minutes.
Once the squash is done roasting, add it to a blender along with some of the stock. This might need to be done in batches to prevent overflow in the blender. Continue adding squash and stock until everything is blended.
Pour the blended mixture back into the original pan to heat through. Adjust salt as needed.