butternut squash soup recipe

Easy & Healthy Butternut Squash Soup (With Bacon!)

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If you’re looking for an easy, healthy butternut squash soup recipe that is AIP friendly, this is the recipe for you. Add a little bacon and you’ve got the perfect comfort food that will fill your belly and warm you from the inside out!

If you’re new to the AIP diet or just looking for a new recipe, you’ll definitely want to add this one to your list of easy and delicious recipes! It is perfect for those cooler fall days when you just want a little comfort food.

But you don’t have to be following the AIP diet to love this soup, it can absolutely be enjoyed by anyone!

And one of the best things about this soup-it can actually make life so much easier! Make a large pot one day and you’ll be able to enjoy it for lunch or a quick dinner throughout the week.


Since you’re busy and looking for the recipe let’s get to it and then I’ll give some tips and the end 😉


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Butternut Squash Soup Ingredients


Here is what you’ll need for this delicious and healthy butternut squash soup recipe:


1 medium butternut squash, Peeled and Cubed (you can use frozen squash too if desired)

1 large Sweet Potato, peeled and cubed

2 large Carrots, peeled and sliced

3 stalks of celery, diced

3-5 large cloves of garlic (depending on your garlic preference)

1/2-1 large onion, diced (depending on preference)

6 cups of bone broth

4-6 slices of bacon (if you’re following AIP check to make sure the bacon is compliant)

1 TBSP olive or avocado oil

1 cup coconut milk

Add salt to taste

Butternut Squash Soup Instructions


Let’s put it all together and make a healthy, hearty comfort food!


Here’s what to do:


  • Preheat oven to 350 degrees
  • Place bacon in a pan and cook until crisp on both sides (you can also bake it in the oven for a less splattery, less messy option 😉 )
  • Once the bacon is crisp, remove it from the pan, use a cloth or towel and absorb excess grease, crumble and set aside.
  • Place diced onions and garlic in a pan or pot (the bacon pan would be a great option, you may need to remove a little grease though)
  • Put a lid on the pan and gently saute the onions and garlic for 10 minutes, stirring occasionally
  • Add two Tbsp. of bone broth to onions and garlic, stir, and let sit for another 10 minutes
  • Once onions and garlic are slightly caramelized, add celery and sauté 1-2 minutes
  • If you’re using a frying pan to fry bacon and saute ingredients you will need to transfer the ingredients to a soup pot or crockpot. (If you would like a one-pot meal you could use a cast iron dutch oven like this one).
  • Next, add butternut squash, sweet potato, and carrot to the pot.
  • Cover with bone broth and bring to a boil
  • Reduce to a simmer and let cook for 1-2 hours or until all veggies can be easily pierced with a fork
  • Once all ingredients are tender, use an immersion blender and blend it all until smooth.
  • Add coconut milk and stir or blend well
  • Salt to taste
  • Add crumbled bacon to top it off!

Helpful Tips


Here are a few tips to help you make this recipe even easier!


*Use frozen instead of fresh squash-fresh is best, but if you’re short on time don’t feel bad choosing frozen or already cut options.

*Start with a cast iron dutch oven and you can make a one pot meal!

*Need to make the recipe even quicker? Start the night before!

Bake the bacon, squash, sweet potato, and carrots in the oven (in different pans of course) the night before, scoop out the insides of the squash and sweet potato, put in a glass dish or storage container and store all of the baked ingredients in the fridge. Crumble the bacon and store in the fridge also. The next day saute the veggies, add the baked squash, sweet potato and carrots then blend and add the rest of the ingredients. Then heat until warm and top with bacon.

That’s all there is to make this warm, cozy, and satisfying butternut squash soup recipe!

Printable Butternut Squash Soup Recipe


butternut squash soup recipe

Butternut Squash Soup (With Bacon!)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

If you’re looking for an easy, healthy butternut squash soup recipe that is AIP friendly, this is the recipe for you. Add a little bacon and you’ve got the perfect comfort food that will fill your belly and warm you from the inside out!

Ingredients

  • 1 medium butternut squash, Peeled and Cubed (you can use frozen squash too if desired)
  • 1 large Sweet Potato, peeled and cubed
  • 2 large Carrots, peeled and sliced
  • 3 stalks of celery, diced
  • 3-5 large cloves of garlic (depending on your garlic preference)
  • 1/2-1 large onion, diced (depending on preference)
  • 6 cups of bone broth
  • 4-6 slices of bacon (if you’re following AIP check to make sure the bacon is compliant)
  • 1 TBSP olive or avocado oil
  • 1 cup coconut milk
  • Add salt to taste

Instructions

Preheat oven to 350 degrees

Place bacon in a pan and cook until crisp on both sides (you can also bake it in the oven for a less splattery, less messy option 😉 )

Once the bacon is crisp, remove it from the pan, use a cloth or towel and absorb excess grease, crumble and set aside.

Place diced onions and garlic in a pan or pot (the bacon pan would be a great option, you may need to remove a little grease though)

Put a lid on the pan and gently saute the onions and garlic for 10 minutes, stirring occasionally

Add two Tbsp. of bone broth to onions and garlic, stir, and let sit for another 10 minutes

Once onions and garlic are slightly caramelized, add celery and sauté 1-2 minutes

If you’re using a frying pan to fry bacon and saute ingredients you will need to transfer the ingredients to a soup pot or crockpot. (If you would like a one-pot meal you could use a cast iron dutch oven like this one).

Next, add butternut squash, sweet potato, and carrot to the pot.

Cover with bone broth and bring to a boil

Reduce to a simmer and let cook for 1-2 hours or until all veggies can be easily pierced with a fork

Once all ingredients are tender, use an immersion blender and blend it all until smooth.

Add coconut milk and stir or blend well

Salt to taste

Add crumbled bacon to top it off!

Notes

*Use frozen instead of fresh squash-fresh is best, but if you’re short on time don’t feel bad choosing frozen or already cut options.

*Start with a cast iron dutch oven and you can make a one-pot meal!

*Need to make the recipe even quicker? Start the night before!

Bake the bacon, squash, sweet potato, and carrots in the oven (in different pans of course) the night before, scoop out the insides of the squash and sweet potato, put in a glass dish or storage container and store all of the baked ingredients in the fridge. Crumble the bacon and store in the fridge also. The next day saute the veggies, add the baked squash, sweet potato and carrots then blend and add the rest of the ingredients. Then heat until warm and top with bacon.

Looking for more great recipes lunch or dinner recipes?
Check out these great nourishing recipes!

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Hi, I’m Amy

I’m a Licensed Massage Therapist and have a degree in Human Services, but my most important job is being a wife and mom.  My goal is to provide others with researched and reliable natural health information just for women so you too can live….

A Radiantly Healthy Life!

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