A soothing golden milk recipe infused with black maca powder to support hormone balance and evening wellness routines.
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Fight inflammation with this creamy butternut squash soup. Cozy and immune-supporting. Prep Time: 10 minutesCook Time: 30 minutesServings: 4 Ingredients: 1 tbsp olive oil 1 medium yellow onion, chopped 3 cloves garlic, minced 1 tsp grated fresh ginger 4 cups peeled and cubed butternut squash 1 medium carrot, chopped 1/2 tsp ground turmeric 1/4 tsp ground cinnamon 1/8 tsp cayenne (optional) 3 cups low-sodium vegetable broth 1/2 cup light coconut milk 1 tsp sea salt (to taste) 1/2 tsp black pepper 2 tbsp Pumpkin seeds Instructions: Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until translucent. Add garlic and ginger, sauté for 1 minute. Stir in squash, carrot, turmeric, cinnamon, and cayenne (if using). Cook 2–3 minutes. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until squash is very soft. Remove from heat and blend with immersion blender or carefully in batches in a blender. Stir in coconut milk, salt, and pepper. Sprinkle pumpkin seeds on top. Taste and adjust seasoning as needed. Serve warm. Health Benefits: This comforting soup is rich in carotenoids, fiber, and antioxidants. Butternut squash provides beta-carotene and potassium. Pumpkin seeds are rich in several important nutrients including magnesium, zinc, healthy fats (particularly omega-3 and omega-6 fatty acids), protein, fiber, iron, potassium, and antioxidants like vitamin E. They're also a good source of tryptophan, an amino acid that can support sleep and mood. FAQ Q: Is this soup good for a vegan or dairy-free diet?A: Yes, it's fully plant-based and dairy-free. Q: Can I freeze this soup?A: Yes. It freezes well for up to 2 months in airtight containers.
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Creamy sweet potato mash infused with olive oil, turmeric, and ginger—an easy, anti-inflammatory side dish that supports joint and immune health. Perfect with salmon and greens.
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