AIP Friendly Roasted Butternut Squash Soup
There is something deeply comforting about a bowl of velvety squash soup, and this version earns its place at the table with layers of flavor that go far beyond the basics. Roasting the squash at high heat until the edges turn deeply golden is the secret move here — it concentrates the natural sweetness and gives the finished soup a richness that simply boiling could never achieve. Fresh ginger, turmeric, and Ceylon cinnamon bloom in the pot with sautéed onion and garlic, building a warm, aromatic base before the squash even hits the pan. Full-fat coconut milk blends in alongside nourishing bone broth to create a silky, luxurious texture without any dairy, grains, or nightshades — making this a genuinely satisfying option for anyone navigating the autoimmune protocol. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. This recipe makes four servings, so it's practical for a weeknight dinner and just as good reheated the next day with a fresh drizzle of olive oil on top.
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 →Ingredients
4 servings
- 1 medium butternut squash (about 3 lb), halved lengthwise and seeded
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, divided, plus more to taste
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed and peeled
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt.
- 2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are deeply golden.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!