AIP Friendly Ginger-Turmeric Butternut Squash Soup
This velvety, golden soup is the kind of bowl that feels like a reset — warming, deeply savory, and rich without being heavy. Fresh ginger and ground turmeric do the heavy lifting on flavor, layered with a whisper of Ceylon cinnamon and the natural sweetness of butternut squash simmered until completely tender in bone broth. A full can of coconut milk gets stirred in at the end, giving the finished soup a silky, luxurious texture that's hard to believe comes from such a short ingredient list. For anyone navigating the autoimmune protocol, finding a soup this satisfying without nightshades, grains, or dairy can feel like a small miracle — and this one delivers. Everything here is straightforward and protocol-friendly, from the coconut oil used to sauté the aromatics to the apple cider vinegar that brightens the whole pot at the end. A drizzle of extra coconut milk and a handful of fresh cilantro on top make it feel genuinely restaurant-worthy. It serves four, so it's perfect for a weeknight dinner or meal-prepped ahead for a week of easy, nourishing lunches.
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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
- 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 tsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tbsp full-fat coconut milk, 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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