Whether you’re in Alaska or in Costa Rica, temperature doesn’t matter, this anti inflammatory butternut squash soup is off the charts delicious. We eat it chilled in the summer and piping hot in the winter. You can make it thick, creamy, add crunchies are sip it from a mug. Whatever floats your boat; just MAKE it for dinner this week. 

After getting over 70 messages at a meal prep story I posted on IG, I decided it was time to get this one ready for the blog! You have good taste because it’s worth every last lick of the bowl. Let’s get it!

If you’re looking for a dinner that’s

quick 
savory
dairy-free
soy-free
AIP approved
& anti-inflammatory

Babe, it’s getting too good!

What you’ll need

Butternut squash

Onion & garlic

Canned coconut milk

Bone broth

Fresh ginger

Seasonings: sea salt, cinnamon, turmeric, oregano

The science behind this

Anti inflammatory butternut squash soup

Let’s dive into this bowl of butternut squash soup. I created this therapeutic recipe for people like me who are dealing with autoimmune disease, gut issues and allergies. It’s anti-inflammatory and filled with straight up MEDICINE from the earth.

Turmeric is the mother of all inflammation fighters. It contains an active constituent called curcumin that says “hey cells, let’s turn down the heat and chill a bit. I’ll take it from here.”. There’s not a single client that hasn’t benefited from turmeric so, it’s worth a shot! Pair it with ginger and you have yourself an immune boosting medicine in the form of dinner.

Did you know that inflammation is at the root of all disease? Here are more anti-inflammatory recipes.

PRO TIP: if you don’t have bone broth you can do 4 cups of water with 4 scoops of this bone broth protein powder. Game change!

Second pro tip: double or triple the batch and store in mason jars in the freezer, it’s defrosts well and tastes just as delicious the second time around!

The recipe