Orange Ginger Squash Soup (Whole30 Day 1)
Recipe type: Gluten free, Grain free, Paleo, Whole30, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
This orange ginger squash soup is easy to make, super comforting, and Whole30-compliant. A sprinkling of pomegranate seeds on top makes it worthy of a festive occasion, too!
  • 1 large acorn squash
1/2 teaspoon olive oil
  • Salt and pepper to taste
2 cups chicken or vegetable stock*
1/4 cup coconut milk
  • ¼ cup fresh squeezed orange juice
1 teaspoon orange zest
  • ¾ teaspoon ground ginger
  • 1 tablespoon coconut aminos
  • Pinch or two of cayenne pepper
  • Pomegranate seeds and/or sliced almonds, for serving
  1. Preheat the oven to 400°F. Cut the acorn squash in half and scoop out the seeds and pulp. Brush each half with about ¼ teaspoon olive oil and sprinkle with salt and pepper. Place in a foil-lined baking pan and roast, cut sides up, until fork tender (about an hour).
  2. When the squash is cool enough to handle, scoop out the flesh and place it in a medium saucepan, or in a blender if you don't have an immersion blender. Add the remaining ingredients and process with an immersion blender (or regular blender) until smooth. Place the saucepan over medium heat and cook, stirring often, until heated through. Serve hot or warm, with pomegranate seeds and/or sliced almonds.
*I used homemade stock made from a rotisserie chicken.  If you use store-bought stock, I recommend getting an organic, low-sodium version so you can control the amount of salt in the finished soup.
Recipe by A Calculated Whisk at