Fight inflammation with this creamy butternut squash soup. Cozy and immune-supporting.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 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.
