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

ginger, butternut squash, kabocha, acorn spagetti squash


  • 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


  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