AIP Orange Soup

Recipe & Photo Credit: Dress It Up! Dressing


1 butternut squash

6 large chopped carrots

2 chopped parsnips

1 chopped sweet potato

1 yellow onion

2 garlic cloves

Coconut oil or Extra Virgin Olive Oil

1 tbsp. Blackberry Vinaigrette



1. Slice the squash in half, and scoop out the seeds. Salt lightly and place face-down on a baking sheet covered with parchment. Stab the outside with a fork a few times and roast for 30-40 minutes at 425.

2. In a heavy bottomed pot, sauté some onion and garlic in oil until softened, not browned.

3. Add carrots and parsnips to the pot, and let them soften for a few minutes. After the vegetables have softened slightly, add about an inch of water or broth, put a lid on the pot, and let everything steam gently until the carrots and parsnips are nice and tender – about 15-20 minutes. Scoop out the flesh of the butternut squash and add to the pot during this time.

4. Use an immersion blender to puree the soup right in the pot (or blend in batches in a blender). Add water or broth as needed.

5. Finish the soup with a swirl of Blackberry Vinaigrette on top.

Posted in
laura-2 (2)

Hi I'm Laura!

Through my own battle with autoimmune disease, I’ve created a program to help you reverse your symptoms of fatigue, brain fog, and joint pain through diet and lifestyle.

If you’re sick and tired of being sick and tired, I'm here to help you take control of your health so that you have the energy to love the life you’re living!

Guide Mockup

Get your FREE

The AIP Starter Guide:

How to Crush Your First 30 Days WITHOUT Losing Your Mind, Your Friends, or Your Self