AIP Friendly Roasted Garlic Butternut Squash Soup
Few soups hit the way a deeply golden, velvety squash soup does on a cold evening, and this one earns every bit of that comfort. Roasting the squash and a whole head of garlic together until caramelized and tender is the move that makes the flavor so rich and complex — no shortcuts, just real technique. The AIP elimination phase cuts out a surprising number of pantry staples, which can make warming, satisfying soups feel out of reach, but this recipe works beautifully within those boundaries. Turmeric, fresh ginger, and Ceylon cinnamon bring warmth and depth without any nightshade-based spices, and full-fat coconut milk blended in at the end gives the soup that silky, restaurant-quality finish. Bone broth adds body and nourishment, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat. It makes four generous servings, so it's a great option for meal prep or a cozy weeknight dinner the whole family can share.
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium butternut squash (about 3 lb), halved lengthwise and seeded
- 1 whole head of garlic
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, plus more to taste
For the soup
- 1 medium yellow onion, roughly chopped
- 1 tbsp olive oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- fresh thyme leaves, for serving (optional)
- drizzle of olive oil, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large rimmed baking sheet. Drizzle 1 tbsp of the olive oil over the cut surfaces and season with 1/2 tsp salt. Place the garlic head cut-side up alongside the squash and drizzle with the remaining 1 tbsp olive oil. Roast for 40–45 minutes, until the squash flesh is completely tender when pierced with a knife and the cut edges are golden, and the garlic cloves are soft and deeply golden.
- 2
Remove the baking sheet from the oven and let the squash and garlic cool for 10 minutes, until cool enough to handle. Scoop the squash flesh away from the skin and set aside. Squeeze the roasted garlic cloves out of their papery skins and set aside with the squash.
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