Warming Squash Soup
This soup is perfect for fall when flu and cold season begins. In addition to warming your insides and satisfying your taste buds, this soup will provide a boost to your immune system in preparation for the winter months. This recipe was provided by our resident Naturopath, Jane Goehner, ND.
- 1 large butternut squash (roasted in oven for 1 hour at 375 F)
- 1 tbsp extra virgin olive oil
- 2 medium onions diced
- 2 tsp minced ginger
- 4 cups chicken or vegetable stock*
- 1 pear – peeled and diced
- 1/2 freshly squeezed orange
- sea salt and pepper to taste
Optional: top with chopped almonds, gluten free croutons, or chopped fresh herbs
*Many commercial stocks contain gluten/wheat and/or yeast so if you are avoiding any of these, be sure to check the ingredient list.
Cut roasted squash in half when cool, remove seeds and scrape out pulp. Heat oil and saute onion and ginger in a large pot. Add the stock and cooked squash. Bring to boil then cover and reduce to simmer for 20 minutes. Add diced pear and cook 5 min. Add orange juice, puree in blender, and serve with a dollop of plain yogurt if desired. Enjoy!
Ginger has long been used as a natural treatment for colds and the flu. Research shows that ginger also has anti-inflammatory properties and may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.
Vitamin C found in orange veggies and fruit help protect us against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.