Butternut Breakfast Soup – Autoimmune Paleo

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I love having soup for breakfast — it is everything I look for in the perfect morning meal. First and foremost, it provides optimal nutrition to start the day — high-quality protein, vegetables (esp. greens!), and a good dose of bone broth. Secondly, it is super convenient, all I need to do is re-heat a portion that I’ve made earlier in the week (that’s either been sitting in my refrigerator or frozen) on the stovetop. Especially during the cooler months, it can be nice and warming too! I like to add a little dose of probiotics by scooping a nice portion of fermented vegetables (like sauerkraut or fermented carrots) to my dish to round things out.

So, what makes this particular recipe a “breakfast” recipe? Honestly you could make it for any meal, but I associate it with breakfast because I often make it while I am preparing another dinner, leave my Instant Pot to cook/depressurize/stay warm overnight, and then I have this soup waiting for me when I wake in the morning. You can easily make this recipe in a regular pressure cooker — just use your stovetop to cook the vegetables in the bottom of your pot before adding the soup ingredients, and set a timer/manage the pressure during cooking. It is super versatile, and I hope it helps you answer that difficult Autoimmune Protocol question, “What’s for breakfast?”.

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Butternut Breakfast Soup

 

Total time

 

  • 1 tablespoon solid cooking fat
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 3 cups water
  • 1 small, whole chicken (about 4 pounds)
  • 1 small butternut squash, peeled, de-seeded, and cubed
  • 1 teaspoon sea salt
  • ½ pound baby spinach
  • ½ lemon, juiced
  1. Place the solid cooking fat in the bottom of your Instant Pot and select the “saute” function. When the fat has melted and the pot is hot, add the onion, and cook, stirring, until translucent and lightly browned, about six minutes. Add the garlic and rosemary and cook for another 30 seconds, until aromatic.
  2. Add the water to the pot and turn off the heat. Add the chicken, squash, and sea salt to the pot. Lock the lid, and set your machine to pressure cook on the manual “high” setting for 16 minutes.
  3. When the machine indicates the dish is finished cooking, immediately place a towel over the steam valve, carefully opening with the use of a wooden spoon (careful — you can burn yourself easily here!) to quick-release the pressure. Once the steam is released, remove the lid, and allow to cool.
  4. Once the dish has cooled enough, remove the whole chicken from the pot, take off the meat, and place back in the pot with the spinach and lemon juice. Place back into the Instant Pot container to heat to temperature, and enjoy!
  5. If you are going to be portioning this soup into jars for storage in the freezer, allow it to cool completely and spend 24 hours in the refrigerator before doing so — the soup will have a better flavor when you reheat it!

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About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

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