Roasted butternut squash gets deeply caramelized in the oven before it's simmered down with onion, fresh ginger, and thyme into a silky, warming broth. Full-fat coconut milk gives the base a rich, velvety body, while a splash of apple cider vinegar brightens the whole pot right before it's blended smooth. Fresh cilantro on top adds a clean, herby finish that plays nicely against the sweetness of the squash and the warmth of the ginger. It's an easy one-pot meal that comes together mostly hands-off while the squash roasts, and it reheats beautifully for a quick lunch later in the week. This one is a solid fit for an AIP kitchen, built entirely from simple, whole-food ingredients with nothing complicated to track down. Ladle it into bowls as-is for a light meal, or serve smaller portions alongside something roasted for a heartier plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Spread the squash cubes in a single layer on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are golden and the squash is tender when pierced with a fork.
While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
