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Annika Schimmer

Butternut Squash Sweet Potato Soup

5 from 1 vote
This delicious yet healthy butternut squash sweet potato soup is a favorite in my household. It is Paleo, AIP, and dairy free.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Soup
Ingredients Method

Ingredients
  

  • 3 shallots (or 1 small onion (1 cup))
  • 3 cloves garlic (chopped)
  • 4 cups butternut squash (chopped)
  • 2 cups sweet potato (chopped)
  • 2 Tbsp ginger (chopped )
  • lard (or coconut oil (for frying))
  • 2 cups bone broth (chicken or beef)
  • 1 cup coconut milk (full fat (use less if you want the soup thicker))
  • 1/2 tsp cinnamon
  • sea salt and pepper ((omit pepper on AIP))

Method
 

  1. Peel and chop all the veggies into medium/small pieces. Use a very sharp knife for cutting the sweet potato and for peeling and cutting the butternut squash.
  2. Heat a medium pot over medium heat. Once hot add the cooking oil of your choice. Add onions and garlic and fry until translucent. Add butternut squash, sweet potatoes and ginger and roast for a couple of minutes. Stir occasionally.
  3. Add bone broth, cover with a lid and bring the broth to a boil. Reduce the heat to low, and simmer until the squash and sweet potatoes are very soft, about 20 to 30 minutes.
  4. Puree the soup with an immersion blender or large blender until smooth. Depending on the size of your blender you might have to do this in batches.
  5. Once pureed, pour the soup back into the pot and add half the amount of coconut milk. If you would like the soup to be less thick, add the rest.
  6. Season with cinnamon and salt and pepper to your liking.
  7. Serve hot, Enjoy!