This instant pot chicken soup recipe is our go to when anyone in our house is feeling under the weather. It's loaded with ginger, turmeric, nutritional yeast, lots of veggies and nourishing broth. It's a meal in a bowl! It's also toddler approved (Edith demolishes this soup at least twice a month).
Okay I wrote out a big long ramble intro, but I know you're just here for the recipe, so I'll get right to it. But first, join me in shaking my fist at the person who thought it was a good idea to add wheat, sugar, and dairy to most canned tomato soups. WHYYYYY.
I've been playing with this recipe for the better part of a year and I think I finally got it.
If you're avoiding sugars, this soup meets both the WHOLE30 and 21DSD parameters (and is thusly paleo, primal, etc.) It's also just real tasty and equally simple to make. So high-five on that.
Bone broth is incredibly simple to make and has amazing health benefits. If you follow me on Facebook, you got to bear witness to my delightfully awkward, yet hopefully entertaining and informative live video of making bone broth last month.
What I realized I didn't cover was where you actually find bones for bone broth. Living in my nutrition bubble, I forget that not everyone has a cow in their freezer. WEIRD, I KNOW RIGHT.
Read on for my favorite places to ingredients and an autumn inspired bone broth recipe.
This soup is perfect for a cold fall night and will warm your belly and your heart. The garam masala will make your whole house smell delightful and gives the soup a surprising kick!
This recipe makes a big batch, so you can eat it all week or freeze it in mason jars for later!
1 four-pound butternut squash, peeled and cut into 1" cubes
2 tbls garam masala
2-3 tbls coconut oil, melted
1 tbls apple cider vinegar
1 tsp sea salt, or more to taste
4 cups chicken stock or bone broth
1 cup coconut cream
1 clove garlic, minced
1/2 yellow onion, diced
1 tbls grassfed butter
Preheat the oven to 400F.
Place the cubed squash on a large baking sheet (you may need two) in a single layer.
Drizzle the melted coconut oil and apple cider vinegar over the squash. You may need to use a rubber scraper or baster brush to make sure the squash gets spatula evenly coated.
Sprinkle the garam masala and salt evenly over the squash.
Roast in oven for 25-30 minutes or until the squash is very tender and starts to crisp on the outside.
While the squash is roasting, prep the other ingredients.
In a large heavy bottomed stock pot, melt the butter over medium heat.
Once the butter is melted, add the diced onion and saute over medium heat until tender, about 5 minutes.
Add the minced garlic, stir and saute until fragrant, about two minutes.
Add the coconut cream, broth, and roasted squash to the pot and bring to a simmer.
Using an immersion blender, puree the soup. If you don't have an immersion blender (sometimes called a stick blender), you can puree the soup in a blender or food processor. Be careful to let steam release as you blend or you'll end up wearing your dinner.
Taste for salt and serve with a few cracks of fresh pepper!