Throughout the years it has taken a lot of trial and error to figure out what kind of breakfast works best for my body. I’ve never been a big breakfast person. As a kid, I remember just sitting at the breakfast table staring into my bowl of cereal with zero appetite. I’ve talked with a lot of other people living with Inflammatory Bowel Disease (IBD) and many of them say the same thing: eating a meal that requires a lot of digestion first thing in the morning is just hard on our insides.
That being said I either had two choices in the morning, eat nothing at all and feel starving an hour later or eat a meal hard to digest and then run to the bathroom. When going AIP, I knew I needed to get my day off to a better nutritional start, but I also needed a breakfast that would be easy on my stomach and gently wake it up, rather than startling it awake like a blaring alarm clock.
This soup checks all those boxes. It has a bone broth base, providing essential minerals, nutrients, and protein to give me lasting energy throughout the morning and it is so gentle on my tummy. The butternut squash and sweet potato give it a soft, creamy texture that is so comforting this time of year, as the leaves change color and the air gets crisper. Can’t you just imagine snuggling up on the couch on a crisp fall morning, wrapped in a cozy blanket sipping on a cup of this soup? Okay, I’m back. But seriously, this soup is yummy and so easy to make… oh, and it has bacon too! What’s not to love?
Bone Broth Breakfast Soup (AIP/ Paleo)
5 cups Butternut Squash, roughly cubed
3 medium Sweet Potatoes, roughly chopped
3 cups Bone Broth (I prefer using homemade chicken bone broth)
½ cup Full Fat Coconut Milk
2 tsp Salt
¾ tsp Ground Sage
¼ tsp Garlic Powder
6 Slices Bacon, fully cooked
After you’ve chopped the butternut squash and sweet potatoes, add to a large pot, fill with enough water to just cover the vegetables, and bring to a boil. If you haven’t cooked the bacon ahead of time, you can do this while waiting for the pot to boil. Once at a boil, turn heat to medium-high and cook until squash and potatoes are fork tender, about 5 minutes. Then drain and set aside.
Next, add the bone broth and coconut milk to the post and blend with an immersion blender until creamy and there are no lumps. Note: If you don’t have an immersion blender, you can also add the cooked potatoes and squash to a food processor or high powered blender and then carefully incorporate the broth and coconut milk. Then add salt, ground sage, and garlic and blend to incorporate.
Lastly, crumble in your cooked bacon and enjoy!