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Gingered Pear & Butternut Squash Soup (Paleo, AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 50 mins
  • Yield: 4-6 servings 1x


This delicious soup utilizes the best fall flavors and is completely compliant with the AIP elimination phase and SCD legal.


  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 2 pears, peeled and cut into chunks
  • 1 medium (about 2 pounds) butternut squash, peeled and cut into chunks
  • 1 teaspoon powdered ginger
  • 23 cups chicken bone broth
  • salt, to taste


  1. In medium sauce pan, heat coconut oil over medium heat. Cook onion until soft (about 5 minutes)
  2. Add pears and squash, cook until slightly softened, stirring often (about 10 minutes).
  3. Add ginger and about ½ teaspoon of salt, cook until fragrant (about 30 seconds).
  4. Add 2 cups broth and bring to a boil, then reduce to low and cover. Simmer for 30 minutes or until squash is very soft.
  5. Use immersion blender or carefully transfer to standing blender and puree until smooth.
  6. Add up to 1 more cup of broth until soup is desired consistency. Taste and salt as desired.
  7. Return to heat and bring back to gentle simmer before serving.
  8. Pour into small bowls or cups to serve as a first course or larger bowls to serve as an entrée.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: soup