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Ebonie Garnica

Roasted Butternut Squash Soup for Full GAPS

Full GAPS roasted butternut squash soup with shallots, ghee, homemade chicken meat stock, dried thyme, and homemade coconut milk. This recipe serves four to six. Ghee is dairy-derived.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Full GAPS, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons homemade ghee Divided equally between the shallots and squash.
  • 4 shallots Peeled and chopped.
  • 1 large butternut squash Peeled, deseeded, and cut into large bite-size pieces.
  • 1/2 teaspoon natural mineral or sea salt For the squash, plus more to taste after blending.
  • 1 teaspoon dried thyme
  • 6 cups prepared homemade chicken meat stock Strained liquid; make separately before starting.
  • 1/2 cup prepared homemade coconut milk Additive-free; prepared separately. Stir evenly before measuring.

Equipment

  • Large soup pot with lid For softening the shallots and simmering the soup.
  • Roomy roasting pan or baking dish Enough space to spread the squash evenly.
  • Heat-safe spatula For turning the squash.
  • Chef’s knife, peeler, and cutting board Peel and deseed the squash before cutting.
  • Measuring cups and spoons Measure finished stock and coconut milk.
  • Blender suitable for the chosen method Hot-soup-rated immersion blender, or countertop blender within its limits. BN801: cool completely first, use the locked 72-ounce pitcher with stacked blade, and stay below MAX LIQUID.
  • Ladle For serving.

Method
 

  1. Heat the oven to 400°F with a rack in the middle. Melt half the measured ghee (2 tablespoons at 1×) in a large soup pot over medium heat. Stir in the chopped shallots, reduce to low, cover, and cook for 20 minutes, until softened.
  2. Melt the remaining half of the ghee. Toss it with the peeled, deseeded squash and measured salt. Spread evenly in a roomy roasting pan or baking dish. Roast for 15 minutes, turn the pieces, then roast about 15 minutes more, until golden outside and soft in the center.
  3. Stir the dried thyme into the softened shallots for about 30 seconds, until fragrant. Add all the measured prepared chicken meat stock and roasted squash. Bring to a simmer and cook for 15 minutes.
  4. Blend smooth using an immersion blender rated for hot soup, with the pot off the heat and the blending head submerged; follow its instructions. For a Ninja BN801 instead, cool the soup completely to room temperature first in an external ice-water bath, stirring often and checking with a thermometer. Keep bath water out of the soup. Blend in batches in its 72-ounce pitcher with stacked blade assembly and lid properly locked, below MAX LIQUID. Never blend hot or warm soup in the BN801. Return the cooled blended soup to the pot and reheat. This adds cooling and reheating time.
  5. Stir in the measured prepared homemade coconut milk after blending. Taste, add extra salt if needed, and serve warm. This recipe makes four to six portions.

Notes

Full GAPS: Use after the ingredients are introduced and tolerated. This roasted soup is not an Intro Stage 1 boiled-vegetable recipe. Contains dairy-derived ghee.
Components first: Use finished homemade chicken meat stock and homemade additive-free coconut milk. The 10-minute prep, 65-minute cook, and 75-minute total estimates do not include making those components. Ninja cooling and reheating adds variable time.
Yield and scaling: This recipe serves four to six. A doubled batch serves eight to twelve, and a tripled batch serves twelve to eighteen. Bowl size varies. Larger batches need more roasting space and may take longer.
Divide the ghee: Use half of the measured total for each part. At 1×: 2 tablespoons for shallots and 2 for squash. At 2×: 4 tablespoons each. At 3×: 6 tablespoons each.
Blending: Do not put hot or warm soup in a Ninja BN801. Cool the whole mixture completely to room temperature, work below MAX LIQUID in the locked pitcher, then return the blended soup to the pot and reheat before adding the coconut milk.
Leftovers: Cool promptly in smaller shallow containers; refrigerate cooled portions covered or freeze for later. Use freezer-safe glass with expansion room, freeze initially with lids off, then seal. Do not pour hot soup into cold glass. Reheat the portion needed until hot throughout.

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