AIP Instant Pot Butternut Squash Soup - Whole30/GF/DF/Vegan/AIP

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I have been making Detoxinista’s Instant Pot Butternut Squash Soup for years. Everyone in my family (including my four kids) love it! However, when I had a catering client hire me to cook for a large group of her patients on the Autoimmune Protocol, I played around with Megan’s original recipe, and developed my own AIP-friendly version. With just a few simple steps and ingredients, this Whole30, vegan, and AIP-friendly soup recipe can be made in minutes and really wow a crowd.

 
 

Ingredients:

  • 3, 10oz. bags frozen butternut squash (Try Aldi organic frozen squash!)

  • Avocado oil

  • 1 small onion, diced 

  • 1.5 tsp. minced garlic 

  • 3/4 tsp. garlic powder 

  • 3/4 tsp. onion powder 

  • 3/4 tsp. turmeric 

  • 1/2 tsp. cinnamon 

  • 1/4 tsp. ground ginger 

  • 1/8 tsp. ground cloves 

  • 1.5 tsp. sea salt 

  • 3 cups water 

  • 1/2 cup canned full-fat coconut milk 

 

Directions:

  1. Press the “sauté” button on your Instant Pot and add avocado oil.

  2. While you wait for it to heat, add all spices EXCEPT sea salt to a small bowl and set aside.

  3. Sauté the onion in avocado oil for a few minutes, until tender .

  4. Add the minced garlic and all spices EXCEPT sea salt to the Instant Pot, and stir until fragrant.

  5. Cancel your Instant Pot, then pour in the water, butternut squash, and salt, and stir well.

  6. Secure the lid, make sure the venting valve is set to “sealing”, and press the “soup button” on your Instant Pot.

  7. Allow the Instant Pot to do its thing, and wait at least 10 minutes after the cooking cycle is complete for the pressure to release naturally. After 10 minutes you can leave it to finish naturally release pressure, or cancel and quick release the rest of the pressure.

  8. Once it is safe to open your Instant Pot, place an immersion blender in the bottom of the pot and blend until smooth. If you don’t have an immersion blender you can transfer the soup to a regular blender, but be careful, because the liquid will be very hot!

  9. Once the soup is blended and smooth, stir in the coconut milk.

 

Two Wholesome Recipes for Thanksgiving Leftovers

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In my world, leftovers are life! The only way I can feed my family of six is by making double (or triple) batches of our meals and then reheating them throughout the week. As much as we are used to eating leftovers, though, I really struggle to eat Thanksgiving food for more than one day after Thanksgiving. I don’t know why that is the case . . . it’s not like leftover turkey and mashed potatoes is all that different from leftover fajita chicken and cauliflower rice, but I legitimately can’t do it. Am I the only one? Bueller?

If you are like me and can’t possibly stomach eating your Thanksgiving leftovers for daaaaaaayyys, then I hope you will enjoy these TWO, Whole30 recipes for utilizing your leftovers. The Cranberry Turkey Salad and Instant Pot Turkey Soup I’ve created will use up all your leftover turkey while tasting nothing like Thanksgiving. I sure hope someone out there in cyber space can appreciate these as much as I do!

 
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Cranberry Turkey Salad

Ingredients:

  • 2 cups cooked, leftover roasted turkey, shredded or cut into small pieces

  • 1/2 cup mayo (I make homemade mayo by blending 1 cup avocado oil, 1 egg, 1 tbsp lemon juice, and salt to taste with an immersion blender)

  • 2 tbsp. cranberry sauce

  • 1 tbsp. chopped walnuts

  • 1 celery stalk, finely diced

  • 1/4-1/2 tsp. sea salt

  • 1/8 tsp. black pepper

Directions:

  1. Combine all ingredients in a large mixing bowl, and stir well.

  2. Store in the fridge for up to a week.

 
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Instant Pot Turkey Soup

Ingredients:

  • 4 cups cooked, leftover roasted turkey

  • 4 cups chicken bone broth

  • 2 cups peeled and chopped sweet potatoes

  • 1 small yellow onion, diced

  • 4 carrots, peeled and chopped (about 2 cups)

  • 4 celery stalks, chopped (about 1 cup)

  • 2 tsp. sea salt

  • 2 tsp. dried parsley

  • 2 tsp. ground turmeric powder

  • 1 1/2 tsp. Italian seasoning

  • 1 tsp. minced garlic

  • 1/2 tsp. lemon juice

Directions:

  1. Throw all ingredients into your Instant Pot, and stir well.

  2. Secure the lid and move steam vent valve to “sealing”.

  3. Select the “soup” button on the Instant Pot and begin cooking.

  4. When the cook cycle has finished, press “cancel” and flip the steam valve to “venting” to quick release the pressure.

  5. Carefully remove the lid when it is safe to do so, and enjoy!

 

I hope that your holiday meal is full of delicious, wholesome foods (that do not touch each other on your plate, LOL), and that you are able to utilize your leftovers for part of your weekly meal prep.