This Gingery Roasted Winter Squash Soup is rich, creamy, silky, comforting and delicious. It’s AIP, paleo and Whole30 compliant.
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In this recipe, I used tetsukabuto squash which is one of my absolute favorites. This squash resembles kabocha squash with a deep green exterior and a bright orange flesh. The flavor is both sweet and savory and perfect for soups. That said, you can use another variety of squash in this recipe and would recommend kabocha or acorn as good replacements.
This soup is creamy, tastes slightly nutty and sweet and has the smoothest texture. I garnished it with some portobello mushrooms that are sautéed in olive oil and coconut aminos. These are totally optional but really add that umami to this dish.
Here’s what you need for this Gingery Roasted Winter Squash Soup
- 3 cups roasted winter squash (Tetsukabuto, Acorn or Kabocha)
- olive oil
- fresh thyme
- ginger, yellow onion and garlic
- chicken or beef bone broth or stock (ensure ingredients are AIP compliant)
- full fat, additive free coconut milk
- optional garnish: portobello mushroom and coconut aminos
To make this soup, begin by slicing your squash in half, removing seeds and roasting squash in the oven until fork tender. In a large stockpot, heat olive oil over medium heat and sauté onion, garlic, ginger and thyme until onions turn translucent. Add roasted squash and sauté further. Next, add bone broth, coconut milk and salt and bring to a simmer. Remove soup from heat and allow to cool slightly before using an immersion blender or transferring to a high powered blender to puree until smooth. To make the portobello garnish, slice a portobello mushroom into thick slices and season with coconut aminos. Heat olive oil over medium heat in a small skillet and cook mushrooms 5-6 minutes, flipping halfway throughout to brown each side.
Gingery Roasted Winter Squash Soup FAQs
Can this be frozen?
Yes, you can either freeze the roasted squash and defrost before making the soup or make the entire soup and freeze.
Can I use a different variety of squash?
Yes, as noted above, if you can’t find tetsukabuto squash, you can substitute with another winter squash variety. I recommend kabocha or acorn as good replacements.
Can this be made coconut free?
I haven’t tried any other substitutions but you might try using another AIP-compliant milk like tigernut milk in place of the coconut, though it won’t be as creamy. Alternatively, you can increase the amount of stock or bone broth you use in place of the milk.
If you try this Gingery Roasted Winter Squash Soup I would appreciate it if you would give it a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
Looking for other AIP soups? Check out:
- Caribbean Beef and Sweet Potato Soup
- Turkey and Kale Soup
- Trinidadian Callaloo Soup
- Ginger-Garlic Pork Noodle Soup
Gingery Roasted Winter Squash Soup (AIP, paleo, Whole30)
This Gingery Roasted Winter Squash Soup is rich, creamy, silky, comforting and delicious. It’s AIP, paleo and Whole30 compliant.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soups
Ingredients
- 4 TBSP olive oil (divided)
- 3 cups roasted winter squash
- 1 small yellow onion, sliced
- 2 large cloves garlic, sliced
- 1-inch piece ginger, finely chopped or grated
- 2 tsp fresh thyme
- 2.5 cups unsalted chicken or beef bone broth or stock (ensure ingredients are AIP compliant)
- 1 tsp sea salt
- 1/2 cup full fat, additive free coconut milk
Garnish (optional)
- 1 large portobello mushroom
- 1 TBSP coconut aminos
- 1 TBSP olive oil
- sea salt to taste
Instructions
Roasting Squash
- Preheat your oven to 400F.
- Carefully slice your squash in half using a sharp knife and remove seeds using a spoon. Drizzle the flesh of the squash with 2 TBSP olive oil and sprinkle with sea salt.
- Place squash cut-side-down onto baking sheet and roast 40-50 minutes or until you can easily pierce the squash skin with a fork.
- Remove from oven and allow to cool before scooping flesh out from skins.
Soup
- In a large stockpot, heat remaining 2 TBSP olive oil on medium heat.
- Add sliced onion and garlic, grated ginger and thyme and sauté 5 minutes, stirring frequently, until onions begin to turn translucent.
- Add 3 cups roasted squash to your pot and cook 4-5 minutes, stirring frequently.
- Add bone broth and coconut milk along with sea salt and bring to a simmer for approximately 5 minutes.
- Remove from heat and allow to cool slightly before using an immersion blender or transferring to a high powered blender to puree until smooth.
- Adjust salt according to taste.
Optional Garnish
- Slice portobello into thick slices and drizzle with coconut aminos.
- In a small skillet, heat olive oil over medium heat and add seasoned portobello slices. Cook 5-6 minutes flipping halfway through until tender and browned on each side. Sprinkle with sea salt if desired.
- Garnish soup with sliced portobellos and a drizzle of coconut milk, if desired.
Keywords: aip, paleo, whole30, soup, squash, winter squash, ginger, thyme
Made this tonight with a butternut squash. It was very easy and absolutely delicious!
I made this delicious soup using butternut squash. I’m going to make it again and will post a photo next time 😊. I did not use portobello mushrooms but will add next time. I think they will go really well with the soup. Thank you for the recipe!
★★★★★
Hey! I was wondering what brand coconut milk you use. I sometimes use Trader Joe’s but my soups always taste chalky with it.
I’m in Canada but I’ve linked to the recommended brand from Shopaip in the post!
What temperature would be best to roast butternut squash at?
I typically peel and chop into cubes, toss with olive oil and roast at 375
Can you use butternut squash?
Hi Rachel, as noted in the post, if you can’t find tetsukabuto squash, you can definitely substitute with another winter squash variety. I recommend kabocha or acorn as good replacements rather than butternut as they are much creamier, but butternut would still be delicious.