Recipe: Ginger Winter Squash Soup (Paleo, AIP, SCD, GAPS)

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Recipe: Ginger Winter Squash Soup (Paleo, AIP, SCD, GAPS)

Jan 01

ginger, butternut squash, kabocha, acorn spagetti squash

I’m loving the fact that it has gotten much easier and cheaper to source organic winter squash. Winter squash is number 22 (continuing after the dirty dozen) from EWG, therefore I try to buy as much organic squash as I can if it is reasonable priced.

Note: I may receive a commission if you purchase something mentioned in this post. See more details here.

This year, I am sourcing winter squash for as low as 99 cents a pound, compared to 79 cents for non-organic. For a mere 20 cents a pound extra it is worth it!

This week my son was home and he loves winter squash. I made 4 different types; butternut and kabocha for dinners, acorn for this wonderful AIP breakfast and spaghetti squash for meatballs and gravy.

Needless to say, there was a lot of squash left over.

What to do with all that squash?

Make soup!

This Ginger Soup is made with all 4 squash and it tastes fabulous!

Check out the easiest way to make winter squash

Nutrition in Winter Squash

Winter squash has a very nice nutrition profile. It is high in vitamin E (Alpha Tocopherol), thiamin, niacin, vitamin B6, folate,calcium and magnesium, and is a very good source of vitamin A, vitamin C, potassium and manganese.

The vitamin A content in vegetables is actually a measure of beta carotene, which has to be converted to vitamin A in the body. Some people have trouble converting beta carotene to vitamin A so this is not a good measure of how much vitamin A you are getting. Children also may not be good converters. It is best to get vitamin A from animal products like dairy, butter and meat, but beta carotene and all the carotinoids are excellent anti-oxidants and should be eaten for that reason.

butternut squash

Winter Squash Soup (Paleo, AIP, SCD, GAPS)

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 1 1/2 quarts

Ingredients

2 cups of cooked winter squash including butternut, kabocha, acorn and/or spagetti
1 large onion
1 1/2 quart chicken broth
1" section of fresh ginger peeled and sliced
1 tsp sea salt
Pepper to taste
Scallion or leek for garnish

Instructions

In a large fry pan sautee the onion until it is translucent and then set aside
In another 3 - 4 quart pot heat up the chicken broth
Add the slices of ginger (count them) and let the broth simmer with the ginger for 20 minutes
When the 20 minutes are up taste the broth to make sure it has a good ginger flavor - simmer longer if you love a stronger ginger flavor (you can also leave a few slices of ginger in and they will be blended it
With a slotted spoon remove all the slices of ginger - remember you counted them
Add the winter squash to the pot
Add the onions to the pot
With an immersion blender, blend the soup until smooth
If it is too loose, add a bit more squash and blend
Add the salt and pepper and blend
Serve as is or add some coconut milk to each individual bowl

https://realfoodforager.com/recipe-ginger-winter-squash-soup-paleo-aip-scd-gaps/

Equipment