Description
A comforting bowl of soup packed with vibrant vegetables and spices to boost your immune system and provide health benefits while warming you up on cool days.
Ingredients
Scale
- 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)
- 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.
- Add the creamed coconut; it will soften after a few minutes.
- Remove from heat and blend well using an immersion blender for a smooth texture.
- Stir in the lemon juice. Taste and adjust seasoning if desired.
- Ladle the soup into bowls and sprinkle with paprika and garnish with pumpkin seeds.
Notes
For chunkier soup, blend just half of it. Store leftovers in an airtight container for up to four days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg