Warming Anti-Inflammatory Soup

5 from 15 votes

This healthy butternut squash soup recipe is filled with warming and anti-inflammatory ingredients.

Course: main course

Cuisine: American

Keyword: corn-free, gluten-free, grain-free, nut-fee, oil-free, plant based, soy-free, vegan, wheat-free, yeast-free

Servings: servings

Calories: 93kcal

1 large butternut squash, about 4 pounds, peeled, seeded, and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch-thick full moons
1 medium sweet red apple, peeled, cored, and diced
1 medium onion, diced
2 Tablespoons peeled and diced fresh ginger root
2 Tablespoons peeled and diced fresh turmeric root, or 2 teaspoons turmeric powder
4 garlic cloves, quartered
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon sweet or hot paprika
1/2 teaspoon Himalayan sea salt
1/2 teaspoon ground cinnamon
2 ounces (2 Tablespoons) creamed coconut, optional, such as Let's Do Organic brand
1 to 2 Tablespoons freshly squeezed lemon juice
Paprika and pumpkin seeds, for garnish

Put all of the ingredients except for the creamed coconut, lemon juice, and paprika for garnish into a soup pot; add just enough water to cover.
When the water starts to boil, reduce the heat and simmer, mostly covered, for 20 minutes or until the squash is fork-tender. Stir occasionally and adjust the heat, if necessary, to keep at a simmer.
Add the creamed coconut; it will soften after a few minutes.
Remove from the heat and blend well using an immersion blender.
Stir in the lemon juice. Taste and add more cinnamon, nutmeg, or salt if desired.
Ladle the soup into bowls and lightly sprinkle with paprika and garnish with pumpkin seeds

The creamed coconut (which comes in a box) can be replaced with 1/4 to 1/2 cup of unsweetened canned coconut cream, such as Native Forest brand.

Garnish with pan-toasted pumpkin seeds if desired.