This creamy butternut squash soup is just so delicious. I suggest you balance this recipe with some fresh and enzyme-rich food. Add raw, living, whole and fresh foods to your diet and feel the energizing affect it has on your body and mind, how it strengthens your immune system, improves your health and slows down the aging process. My suggestion is to eat a green salad prior to this soup. It will make a huge difference in the way your digestive system works and how you eliminate.
MAKES 6 to 8 SERVINGS
2 tablespoons coconut oil
1 large onion, cut into small chunks
1 teaspoon Celtic or Himalayan sea salt
1 tablespoon fresh ginger, peeled and minced
1 stick cinnamon
3 large garlic cloves, peeled and minced
3 pound butternut squash, peeled, seeded cut into 1-inch cubes (See Cathy's Tips below)
1 medium carrot, chopped
1 quart filtered water or low sodium vegetable broth (I like Pacific Natural Foods)
½-1 cup apple juice
Ground cinnamon for garnishing the soup
Warm the oil over moderate heat in a large pan. Sauté the onion and salt for 8 to 10 minutes. Stir in the ginger, cinnamon and garlic and sauté for 5 more minutes. Add the squash, carrot, water and ½ the apple juice. Bring to a boil. Reduce the heat to low and simmer partially covered for 30 minutes or until the squash and carrot are ready. Remove the cinnamon stick and puree until creamy.
If the soup is too thick, add some more juice or water. Serve the soup sprinkled with cinnamon.
2 tablespoons coconut oil
1 large onion, cut into small chunks
1 teaspoon Celtic or Himalayan sea salt
1 tablespoon fresh ginger, peeled and minced
1 stick cinnamon
3 large garlic cloves, peeled and minced
3 pound butternut squash, peeled, seeded cut into 1-inch cubes (See Cathy's Tips below)
1 medium carrot, chopped
1 quart filtered water or low sodium vegetable broth (I like Pacific Natural Foods)
½-1 cup apple juice
Ground cinnamon for garnishing the soup
Warm the oil over moderate heat in a large pan. Sauté the onion and salt for 8 to 10 minutes. Stir in the ginger, cinnamon and garlic and sauté for 5 more minutes. Add the squash, carrot, water and ½ the apple juice. Bring to a boil. Reduce the heat to low and simmer partially covered for 30 minutes or until the squash and carrot are ready. Remove the cinnamon stick and puree until creamy.
If the soup is too thick, add some more juice or water. Serve the soup sprinkled with cinnamon.
Cathy’s Tips: To help with the squash, put it in the oven, whole, at 350°F for about 20-25 minutes. After letting it cool, peel and cut into cubes. So much easier than cutting it first!
(Inspired by a recipe from The Natural Gourmet Institute for Food and Health)
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(Inspired by a recipe from The Natural Gourmet Institute for Food and Health)
To receive your FREE subscription to Cathy's newsletter offering tips, articles, recipes and resources to help you have an energetic and productive life with more purpose, go to www.CathysHealthTips.com.
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