10 November 2020

Butternut Squash Soup with Ginger | SCD, Paleo, Gluten-Free, Dairy-Free

"The greatest dishes are very simple. " Auguste Escoffier

During these busy days I always turn to simple recipes for dinner, and soup is always a great option! This soup is extremely easy to make and is packed with healthy nutrients for a healing gut. I recently signed up for a weekly produce box, Misfits Market*, and have been very pleased. I love the challenge of creating recipes with the items I receive. It has forced me to think outside of the box and our family has expanded our palette. When following a strict lifestyle of eating, like the SCD diet, it's easy to get in a rut and recycle the same recipes. The kids eagerly remind me when they are tired of a dish. By receiving a weekly box of produce I am forced to create new dishes and I happily embrace the challenge. 

Almost all of these ingredients came in our box and they are the perfect flavors of fall. We tend to eat A LOT of ginger in our house because of its health benefits. 

  • Ginger root has one of the highest levels of antioxidants compared to other foods. Antioxidants prevent oxidative stress, a process that is associated with diseases like cancer, diabetes, and stroke. 
  • Ginger also acts as an anti-inflammatory thanks to its antioxidant properties.
  • Ginger’s active ingredient, gingerol, can be helpful in fighting infections.
  • Ginger is used to treat nausea. 
  • Ginger might be helpful in reducing muscle pain and soreness from exercise.
  • Some studies show that bioactive molecules in ginger may slow down the growth of some cancers like colorectal, gastric, ovarian, liver, skin, breast, and prostate cancer.
Butternut Squash Soup with Ginger

SCD, Paleo, Gluten-Free, Dairy-Free

yield: 8 servings 


1 butternut squash; halved and deseeded 

1 small onion, chopped

1 large celery stock, chopped

1 large carrot, chopped

1 Tbs olive oil

4 cups stock

1 Tbs. grated ginger

1 can coconut milk

Salt & pepper to taste 

Garnish Ingredients:

Radish slices


Olive Oil


1.   Preheat oven to 400 degrees. Place the halved butternut squash on a baking sheet and drizzle with olive oil, rubbing it over the inside of the squash. Sprinkle with salt and place face down. Bake for about 35-40 minutes, or until tender. Allow to cool before scooping out the flesh. 

2.   Sautee carrot, celery and onion with 1 tablespoon olive oil until tender, about 5-7 minutes. 

3.    Add the squash, broth and seasonings and simmer for 10 minutes.

4.    Add the coconut milk and continue to simmer for 5 more minutes. 

5.    Transfer to a blender or Vitamix and puree. 

6.    Garnish with sliced radishes and micro-greens.

*This is not a sponsored post. All opinions of Misfits Market are based on my own personal experiences. 

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