Butternut squash, carrots, and fresh ginger come together in this soup to form a wonderful and fragrant blend that will warm your tummy and tickle your tastebuds any time of the day! You might be familiar with butternut squash soup, but have you ever added fresh ginger? Ginger is well known for alleviating gastro-intestinal distress. But that isn’t the only benefit of this mighty little spicy root. Ginger is also a natural anti-inflammatory, just like turmeric. And I love adding anti-inflammatory food to my diet. It is especially important if you are healing from an autoimmune disease, just like me.
The recipe calls for fresh ginger, peeled and thinly sliced. Here is a quick tip on how to peel ginger effortlessly. You can simply scrape the edge of a spoon or a small paring knife against the piece of ginger to peel off the skin. Then proceed to sliced the root thinly using a paring knife and a wooden board. You can store the extra ginger you may have in a sealed container in the refrigerator up to 2 weeks if the peel is still on.
To transform this soup into a hearty meal, I like to add oven roasted beets. This step is optional though and you can skip it altogether or add any other roasted vegetables you like. I just love the beautiful and vibrant colors in this dish!
- 2 ½ pounds chopped butternut squash (about 1 small squash)
- 1 pound chopped carrots (about 6 large carrots)
- ¾-inch knob fresh ginger, peeled and thinly sliced
- 2 quarts chicken bone broth
- ⅓ cup full fat coconut milk
+ extra for garnish
- Fine sea salt
- Oven roasted beets, for garnish (optional)
- Chopped fresh scallions, for garnish
- In a large stock pot
, add butternut squash, carrots, ginger, and chicken broth.
- Bring to a boil, then reduce heat to medium and cook, covered, until vegetables are tender, about 20 minutes.
- Remove from heat and mix thoroughly with an immersion blender
until smooth.
- Stir in coconut milk and season to taste with salt.
- Serve with a garnish of roasted beets, scallions, and a drizzle of coconut milk.
This recipe for creamy butternut squash, carrot and ginger soup has been shared on: Paleo AIP Recipe Roundtable
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Sophie,
A work of art, very, very, very nice!
Thanks Valérie 🙂 <3
Sophie, I just found your site from Pinterest AIP searches and I”m so glad to find you! Thank you for the beautiful pictures and easy print buttons for your recipes. That helps so much. I have Hashimoto’s as well and had part of my thyroid removed in 2014. Since then it’s been a mental and emotional wrestling match with my own commitment of staying away from gluten (now GF as of 1 year ago!) and especially sugar (still working on that one) and trying not to be overwhelmed with this new cooking lifestyle and feeding my family (3 picky young girls included!) things they like too. Your site is motivating to dig in again! Thank you! (I’m from Colorado too!)
Hello regina,
Thank you so much for your positive feedback 🙂 I understand with the 3 picky eaters because I also have 3 teenage girls! It is a challenge! I am glad that finding my website gave you a boost to start again AIP. That is exactly why I am blogging; to help people on their way to health and happiness! Good luck and best wishes.
How could I convert this to be made in an Instant Pot?
You can cook the vegetables in the Instant Pot on high pressure for 10 to 15 minutes. Good luck!
Can you freeze this recipe?
Yes! – Sophie