Nightshade-Free Tomato and Beet Soup with Butternut Squash and Carrots Recipe
This Nightshade Free Tomato Soup is a delicious and nutritious alternative to traditional tomato soups, made without any nightshade vegetables. It features a blend of butternut squash, carrots, and beets, simmered to perfection and blended into a creamy, comforting soup. Perfect for those avoiding nightshades or seeking a vibrant, healthy soup option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (Instant Pot) or 30 minutes (Stovetop)
- Total Time: 25 minutes (Instant Pot) or 40 minutes (Stovetop)
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 cup butternut squash, cubed
- 1 1/2 cup carrots, chopped
- 3/4 cup beets, chopped
Liquids & Seasonings
- 3 cups chicken broth
- 2 tbsp red wine vinegar
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP diet)
- 2–3 tbsp coconut milk
- Fresh basil leaves, for garnish
Instructions
- Prepare the Instant Pot: Add olive oil to the base of the Instant Pot and set to sauté mode. Once hot, add diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
- Sauté Vegetables: Add cubed butternut squash, chopped carrots, and chopped beets to the pot. Sauté for an additional 2-3 minutes to slightly soften the vegetables.
- Add Liquids and Seasoning: Pour in chicken broth, red wine vinegar, salt, and black pepper (if using). Stir well to combine all ingredients evenly.
- Pressure Cook: Place the lid on the Instant Pot and set to seal. Select high pressure and cook for 15 minutes. Allow the pressure to release naturally once the cooking cycle is complete.
- Blend the Soup: Carefully remove the lid once pressure has fully released. Let the soup cool slightly, then blend it with an immersion blender until completely smooth and creamy.
- Serve: Stir in 2-3 tablespoons of coconut milk to add extra creaminess. Ladle the soup into bowls and garnish with fresh basil leaves for a flavorful finish.
- Alternative Stovetop Method: Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, sauté for 3-4 minutes until translucent. Add vegetables and sauté for 5-6 minutes. Pour in broth, vinegar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer covered for 25-30 minutes, stirring often, until vegetables are tender. Blend with an immersion blender until smooth before serving.
Notes
- The black pepper can be omitted for those following the Autoimmune Protocol (AIP) diet.
- Use coconut milk to add creaminess while keeping the soup dairy-free.
- This soup is naturally nightshade-free, making it suitable for those with nightshade sensitivities or allergies.
- Fresh basil adds a fresh herbal note and can be substituted with other herbs like parsley or thyme if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Nightshade Free Soup, Tomato-Free Soup, Butternut Squash Soup, Healthy Soup, Instant Pot Soup, Dairy-Free Soup
