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Broccoli and Butternut Squash Soup (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 45 mins
  • Yield: 3-4 servings 1x


This nutrient dense soup will surprise with how “cheesy” it tastes! A great way to use frozen vegetables any time of year.


  • 3 tablespoons coconut oil
  • 1/2 medium onion, diced (about 1/4 cup)
  • 16 ounces butternut squash chunks (frozen or fresh)
  • 1 quart bone broth
  • 3 tablespoons nutritional yeast (optional)
  • 1/2 teaspoon salt
  • 6 ounces broccoli, chopped into very small pieces (frozen or fresh)


  1. Heat coconut oil in large sauce pan or dutch oven over medium heat.
  2. Add onion and cook until translucent and slightly browned (about 5 minutes).
  3. Add squash chunks and bone broth. Bring to boil and then reduce heat to simmer and cover. Cook for 20 minutes, or until squash chunks are very soft.
  4. Use an immersion blender (or carefully transfer to a canister blender) to puree until smooth. Add nutritional yeast and salt. Taste and add additional salt if desired.
  5. Add broccoli pieces and return to simmer. Cook for an additional 15 minutes, or until broccoli pieces are very soft.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Soup