Creamy squash soups are popular, but they are not all made with nutritionally healing ingredients. In fact, some squash soups that you'd find in the grocery store or restaurants are made with a base of white potatoes or have sugar added to sweeten them. We suggest that you read the ingredient label on any pre-made soup or ask about the ingredients at a restaurant and make sure that it contains only items that you know are healthy.
This soup recipe is so easy and affordable to make. The ingredients are all in season right now as fall is upon us, which means you can get them from a local farmer, even better!
The key to making this a cancer recovery soup, is adding ingredients that support the immune system and sooth the digestive tract. Butternut squash and carrots are easy to digest and provide minerals and vitamins. Ginger root, onions and garlic are nature's natural powerhouse remedy- antimicrobial and antibacterial. Ginger also helps reduce nausea and is great if your tummy is sensitive and upset.
The best part about this soup, is that it can be shared with friends and family, as it is comforting for anyone who needs some extra warmth and nourishment.
Cancer Recovery & Soul Warming Soup
1 butternut squashed, chopped in large cubes (cut the skin off)
5 large carrots, chopped in large pieces (peel if they are not organic)
2 inches fresh ginger root
1 large yellow onion, diced
3 cloves garlic, chopped
1 can coconut milk (optional)
4 cups of vegetable broth or filtered water (or 5 cups, if you are not using the coconut milk)
sea salt to taste
coconut oil or olive oil
1. Saute the onions, garlic, and ginger root in a large pot with coconut oil or olive oil.
2. Add the squash and carrots.
3. Add the vegetable broth and coconut milk, or water.
4. Simmer for 30 minutes, or until vegetables are soft.
5. Blend in blender until creamy and smooth (or use an immersion blender).
6. Season with sea salt.
7. You can always add some extra water or broth, if you find the soup to be too thick.