Warming Squash Soup

Warming Squash Soup

IMG_4595This 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.

Ingredients:

  • 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.

Directions:

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!

Health Benefits:

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.

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