Ingredients

The following ingredients have 4 Servings
  • 4 1/2 cups chicken broth (sub vegetable broth)
  • 2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cup butternut squash, cubed
  • 4 cups broccoli florets
  • 1 cup shredded carrots
  • 3/4 – 1 tsp salt (season to taste)
  • 1/4 tsp black pepper (omit for AIP)
  • 1 cup coconut cream
  • 3-4 tbsp nutritional yeast (season to taste)
  • 1/4 tsp turmeric
  • 3 strips of bacon, cooked and chopped (optional)

Instruction

  • Whisk the broth and arrowroot starch together in a bowl and set aside.
  •  Using a medium pot or dutch oven, heat the avocado oil over medium heat. Saute the onion and garlic for 2-3 minutes.
  • Add the butternut squash and saute for 3-4 minutes to lightly soften.
  • Pour in the broth and stir to combine. Bring the mixture to a boil and reduce to a medium-low simmer. Simmer for 12-15 minutes or until the butternut squash is soft. Allow to cool slightly before blending with an immersion blender until smooth (alternatively, you can blend in a blender and return to the pot).
  • After the soup base is blended, add the broccoli, carrot, salt, and pepper. Stir well to combine and return to a medium simmer. Simmer for 10 minutes or until the broccoli is soft.
  • Stir in the coconut cream, nutritional yeast, and turmeric. Stir to combine and allow to cook on low for another minute. Season further to taste.
  • Serve in bowls topped with bacon if desired.