Acorn Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 acorn squash, ends trimmed, halved, and de-seeded
  • 2 tablespoons solid cooking fat (coconut oil, duck fat, lard, or tallow)
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1½ teaspoons sea salt
  • 1½ cups bone broth
  • 1½ cups coconut milk
  • Dandelion pesto, to taste
  1. Preheat the oven to 400 degrees.
  2. Place the acorn squash face up on a baking sheet and cook for 40 minutes, or until a fork can pierce through the flesh easily. Let cool for 20 minutes, and then peel the skin off with your hands. Roughly chop and set aside to add to the soup later.
  3. Heat the solid cooking fat in the bottom of a heavy-bottomed pot. When the fat has melted and the pan is hot, add the onions and cook, stirring, for 8 minutes, or until they are lightly browned and translucent. Add the garlic, ginger and sea salt and cook, stirring, for a minute or two, until fragrant.
  4. Add the bone broth and squash to the pot and bring to a boil, and then turn down to a simmer and cook for about 10 minutes, until the squash starts to break up.
  5. Turn off the heat and carefully blend the soup in batches, returning to the pot when finished. Stir in the coconut milk.
  6. Serve garnished with a tablespoon or two of dandelion pesto.
Keeps in the refrigerator for about a week. Also freezes well!
Recipe by Autoimmune Wellness at