AIP Friendly Coconut Cream Butternut Squash Soup
Velvety, golden, and deeply warming, this butternut squash soup is the kind of bowl that feels like a hug on a cold evening. Coconut oil and bone broth build a rich, nourishing base, while fresh ginger, turmeric, and a whisper of Ceylon cinnamon layer in gentle warmth without any nightshades or grains in sight. The full can of coconut milk blended in at the end gives the soup a luxuriously creamy texture that rivals anything dairy could offer. A splash of apple cider vinegar at the finish brightens the whole thing and keeps the flavors from feeling heavy. Following an autoimmune elimination protocol can make comforting, satisfying meals feel out of reach, but every single ingredient here clears the bar — no cheats, no swaps needed. It serves four, so it's ideal for a weeknight dinner with leftovers that reheat beautifully. Finish each bowl with a swirl of coconut cream and a handful of fresh cilantro for a little color and freshness that makes it feel truly restaurant-worthy.
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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 grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 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 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp coconut cream, for drizzling (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 ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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