Low Iodine Roasted Garlic Butternut Squash Soup
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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