Roasted Butternut and Garlic Soup
I so love the comfort of a velvety soup with both sweet and savory notes. Just the smell of the garlic roasting is absolutely mouthwatering! TIP: You can even pre-roast the veggies in your meal prep to save time later in the week
•1 Large organic butternut squash, halves and seeded.
•2 organic carrots
•8 garlic cloves, peeled
•1/2 large organic yellow onion, chopped
•1 1/2 cups Bone Broth
•1 can Coconut Cream
•1 1/4 tsp Sea Salt
•1 1/2 tsp Extra Virgin Olive Oil
•Fresh Basil and Almonds for garnish (omit Almonds for elimination phase AIP).
Preheat oven to 450.
Use 1/2 tbsp of Olive Oil to coat the squash, carrots and garlic.
Place squash in an oven safe pan and bake for 50-75 minutes (oven times vary!)
When there are about 40 minutes left on the timer, place the carrots in the oven to roast.
When there are about 25 minutes left, place the garlic in the oven to roast.
Check all three often and remove when each can be pierced with a fork.
While the veggies are finishing up in the oven, place 1 tbsp Olive Oil in an Instant Pot and press the Sauté button. Adjust to “low”.
Add the onion and sauté until the onions begin to turn translucent and caramelize slightly.
When veggies are done, remove the squash from it’s skin, chop the carrots and smash the garlic with a fork.
Add all ingredients to the instant pot and cook on Manual for 14 minutes.
Quick release pressure at the end, and use an emersion blender to blend into a nice creamy soup. Add more sea salt if needed.
Serve garnished with fresh basil and almonds (eliminate almonds for elimination phase AIP).