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

Recipes

Jan 01
Ginger Winter Squash Soup, winter squash

I’m loving the fact that it has gotten much easier and cheaper to source organic winter squash. Make this ginger winter squash soup in bulk!

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.

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

Print

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

ginger, butternut squash, kabocha, acorn spagetti squash
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 1/2 quarts 1x
Scale

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

  1. In a large fry pan sautee the onion until it is translucent and then set aside
  2. In another 3 – 4 quart pot heat up the chicken broth
  3. Add the slices of ginger (count them) and let the broth simmer with the ginger for 20 minutes
  4. 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
  5. With a slotted spoon remove all the slices of ginger – remember you counted them
  6. Add the winter squash to the pot
  7. Add the onions to the pot
  8. With an immersion blender, blend the soup until smooth
  9. If it is too loose, add a bit more squash and blend
  10. Add the salt and pepper and blend
  11. Serve as is or add some coconut milk to each individual bowl

Equipment

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Like what you read? Join the community!

Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series and newsletter! Unsubscribe anytime. Privacy Policy

Don't Miss These:

Recipe: Coconut Flour Protein Zucchini Breakfast Bars (SCD, GAPS, Paleo)

Recipe: Coconut Banana Protein Bar (Paleo, SCD, GAPS)