AIP Friendly Coconut Butternut Squash Soup
This velvety, golden soup is everything you want on a cold night — deeply warming, naturally sweet from butternut squash, and rich with full-fat coconut milk that makes every spoonful feel indulgent. The spice blend of turmeric, Ceylon cinnamon, fresh ginger, and ground ginger builds real depth without relying on anything that would throw off an elimination-style protocol. Bone broth forms the savory backbone, adding body and nourishment that store-bought vegetable broths simply can't match. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling flat or one-dimensional. Every ingredient here is intentionally chosen — no nightshades, no grains, no legumes, no dairy — so you can eat a generous bowl without second-guessing a single thing. It comes together in one pot and blends down to a silky-smooth finish, making it an easy weeknight win that serves four comfortably. Finish with a swirl of coconut cream and a handful of fresh cilantro for a bowl that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- ¼ cup coconut cream, for swirling (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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