Autumn in a bowl! This velvety soup has some of my favorite flavors of the season...Pumpkin, Butternut Squash and Apples are just a few of the things tucked inside. It’s hearty and festive, and would be a great compliment to your Thanksgiving lineup!
•1 tbsp Coconut oil
•2 cups butternut squash, cubed
•2 carrots, roughly chopped
•4 garlic cloves, peeled
•1 honeycrisp apple
•1 can organic pumpkin purée
•1/2 large yellow onion, chopped
•3 cups Bone Broth
•1 can Coconut Cream (cream only)
•1 1/4 tsp Sea Salt
•1/2 tsp cinnamon
•Fresh Kale, hulled pumpkin seeds, cranberries, apples and Uncured Bacon for garnish (omit seeds for elimination phase AIP).
Preheat oven to 450.
Coat the squash, carrots and garlic in the coconut oil and place in an oven safe pan.
Bake for 20-30 minutes until soft.
Add all ingredients (except toppings) to the instant pot and cook on Manual for 14 minutes. You can also cook on the stove top in a large soup pot for approx half an hour.
Quick release pressure at the end, and use an immersion blender to blend into a nice creamy soup. Add more sea salt if needed.
Serve garnished with optional toppings (eliminate seeds for elimination phase AIP).