Healthy Butternut Squash Soup Recipe

Healthy Butternut Squash Soup Recipe

This healthy butternut squash soup recipe is delicious and filled with healthy natural ingredients. It makes for a great starter dish on Thanksgiving or to warm you up on a cold Fall or Winter day.

Butternut squash has so many wonderful benefits and the color is magnificent. Remember that nature has given us everything we need to eat seasonally. One cup or bowl of this soup and you are sure to feel a positive difference. This soup is filled with vitamins A, D, C, and E. Butternut squash is also naturally high in fiber as well as calcium, magnesium and zinc!

This entire recipe will take you about an hour from start to finish and is so worth it! Happy Eating!

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INGREDIENTS

Butternut Squash (1 small)
Oranges (2)
Apples (2)
Cinnamon Stick (1)
Cinnamon Powder (1 tsp)
Cloves (3)
Star Anise (1)
Ginger Root (1 inch)
Coconut Oil (1 tablespoon)
Lemon (1 small)
Cayenne
Cardamom (ground, 1/4 tsp or one pinch)
Nutmeg (ground, 1/4 tsp or one pinch)
Salt (1/2 tsp or to taste)
Coconut Creamer (1/4 cup)
Baking Soda (1 tablespoon)
White Wine Vinegar (2 tablespoons)

INSTRUCTIONS

1. Using a peeler remove the skin off a butternut squash and cut into small cubes.
2. Add to a large pot with 2 cups of water and the 1 tablespoon of coconut oil.
3. Put the cloves, star anise and cinnamon stick in a gauze and tie and put into soup (as in photo). You do not want these floating around because you will take them out later.
4. Cover the pot and cook for ten minutes.
5. Peel apples and de-core and dice into same size as butternut squash.
6. Grate the ginger root and add to pot with apples.
7. Cook for another 10 minutes and then add ground cinnamon, cardamom, nutmeg and salt.
8. Soak the oranges and lemon in cold water, 2 tablespoons white wine vinegar and 1 tablespoon baking soda for 10 minutes. Next scrub the oranges and then add to boiling hot water for 30 seconds. This gets rid of the wax on the outside since we will be using the skin.
9. Zest the skin from the oranges and lemon. Add to soup.
10. Juice the orange and lemon into the soup.
11. Cook for another 10 minutes (you are at 30 minutes now) and add cayenne pepper. Taste now. If the squash wasn’t sweet enough then add a little honey. If the soup is too sweet or bland, add a little salt.
12. Take out the seasonings in the gauze and now blend the soup in a food processor, blender or hand blender.
13. Add the coconut creamer.
14. Top with pumpkin seeds for aesthetic and crunch if you’d like!
15. You can store this in the fridge for up to 4 days!