Warming Anti-Inflammatory Soup
This healthy butternut squash soup recipe is filled with warming and anti-inflammatory ingredients.
Servings: 8 servings
Calories: 93kcal
Equipment
- soup pot
- immersion blender or full-sized regular blender
Ingredients
- 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
Instructions
- 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
Notes
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.