Entrées, Food, Sides

Roasted Butternut Squash and Apple Soup

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo, Vegan

Nothing says “Fall is here” like a bowl of sweet, creamy butternut-apple soup! This soup will delight everyone around your dinner table, from the toddler to the teen. Its sweet notes of apple, ginger and cinnamon are sure to stir up some festive fall spirit and brighten up any dreary day that fall might throw at us!

This recipe makes about 4 quarts of creamy deliciousness. It makes a lovely autumn-inspired side or entree and is very satisfying when paired with a hearty kale salad, topped with sliced almonds, and drizzled with balsamic vinegar and olive oil.

Ingredients

2 butternut squash, roasted
2 TBS coconut oil
1 red onion, chopped
2 in piece of ginger, chopped
1 apple, chopped
3 15 oz cans lite coconut milk
1.5 tsp ground ginger
1.5 tsp salt (add a little at a time, to taste)
1 tsp ground black pepper
1 tsp ground cinnamon

Preparation

Roast whole butternut squash at 375 degrees F for 40 mins to an hour until tender. Halve and remove the seeds. Set aside.

In a large pot, cook onion, ginger, and apple in coconut oil over medium heat until onion is translucent and apple pieces are soft. Stir in coconut milk and spices.

Scoop the butternut squash out of its skin and add it to the pot. Using an immersion blender, blend the ingredients together. Bring the soup to the desired temperature and serve.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Entrées, Sides

Hearty Vegetable Soup

Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo, Vegan

Leaves are falling, pumpkins are everywhere, and there’s a chill in there air. You know what that means: Soup season is finally here! To celebrate, I thought I’d share with you my favorite vegetable soup recipe.

This recipe is a lot of fun to make because it has so much color: green beans, yellow squash, orange carrots, and purple cabbage. If you threw a red pepper in there, you’d almost have the whole rainbow represented! That’s why this hot soup is the perfect way to brighten up a cold and dreary day.

This veggie-packed soup comes together quickly and easily making it a perfect choice for a busy weeknight. It makes 6-8 full servings and 8-10 side servings so unless you’re feeding a small army, you should have leftovers for at least a couple days. Win!

How to Make Hearty Vegetable Soup

Ingredients

12 cups chicken or vegetable broth (no salt added)
4 cups green beans, chopped
1 onion, chopped
3 summer squash, diced
5 carrots, peeled and chopped
1 small purple cabbage, quartered and chopped
1/2 cup fresh parsley, chopped
1 TBS apple cider vinegar
1 TBS dried basil
1 TBS dried oregano
1 TBS dried thyme
1 tsp ground black pepper
1 TBS salt

Preparation

Place all the ingredients in a large pot and bring to a boil. Turn down the heat and simmer until vegetables are tender.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Desserts, Food

Everything-Free “Chocolate” Carob Cookies

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-Free, Nut-free, Paleo, Vegan

When they’re “everything free” that means they’re made of air and have zero calories, right?

Um, well, not quite. I wish.

But they are delicious and they are great for kids with multiple allergies because they are dairy-free, egg-free, chocolate-free gluten-free, grain-free, and nut-free. They also make a tasty treat for vegans, vegetarians or people on the Paleo or Autoimmune Paleo (AIP) diet.

I first made these cookies as a treat for my sweet-tooth husband back when he was trying the AIP diet back in January. If you’ve never heard of the AIP diet, you can read more about the diet and our experience with it here.

You might be wondering how a cookie can be “chocolate-free” and still taste like chocolate. The secret is carob powder, which is derived from the sweet pulp of the pods of the Carob tree. Carob powder tastes similar to chocolate, but is caffeine-free and rich in fiber. I was able to find it at my local grocer store, but you may have to order it online if you can’t find it in your area.

I hope you enjoy these tasty little cookies. I’m going to be sharing my recipe for the allergy-friendly ginger cookies also pictured above next week, so stay tuned!

P.S. You can also tell yourself these are healthy because they have some avocado in them. 😉

How to Make Everything-Free “Chocolate” Carob Cookies

Ingredients

1/2 cup coconut flour
3 TBS carob powder
2 TBS tapioca starch
1/4 tsp baking soda
1/4 cup filtered water
1/4 cup coconut oil
3 TBS honey
1 TBS molasses
1/2 avocado, mashed

Preparation

Mix the dry ingredients together.

Add the avocado, water, coconut oil, molasses, and honey and mix until fully combined.

Scoop 1 TBS sized balls onto a cookie sheet and flatten slightly.

Bake at 375 degrees F for 12-14 minutes. Transfer to a wire rack after 2 minutes to cool.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.