AIP Friendly Apple & Sage Butternut Squash Soup
This velvety soup is everything you want on a cool evening — deeply savory, gently sweet, and warming from the inside out. Butternut squash and tart Granny Smith apples simmer together in bone broth until completely tender, then get blended with full-fat coconut milk into something impossibly silky and rich. Fresh ginger, turmeric, Ceylon cinnamon, and sage layer in complexity without relying on any of the nightshades, grains, or seed-based spices that can make this kind of protocol so tricky to navigate. The apple cider vinegar added at the end brightens everything up and keeps the flavors from feeling flat or one-note. It serves four, which makes it ideal for a weeknight dinner or for batch cooking and storing for the week ahead. If you have a few extra minutes, frying a handful of sage leaves in coconut oil until crisp turns a simple bowl into something that looks genuinely impressive. Every ingredient earns its place here, and the whole thing comes together in one pot with minimal fuss.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 2 medium granny smith apples, peeled, cored, and roughly chopped
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 8 fresh sage leaves, plus more for garnish
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1 tbsp coconut oil (for crisping sage) (optional)
- 4 fresh sage leaves, fried until crisp (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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