Beat the Cold Butternut Squash Soup Recipe

Cooler weather calls for nourishing soups and stews that help support our immunity like this Queen of Quick butternut squash soup recipe!

As the days get shorter and temperatures begin to cool, it is the optimal time to start supporting our lung health and building our defensive Qi (energy) to help repel allergies and colds. Fall is the beginning of the yin, or cooling cycle that will eventually transition us to winter. Like all my recipes, this soup incorporated yin and yang cooking to help you stay balanced and feeling your best.

Nutritionally, we want to prepare for autumn by shifting away from cooling foods eaten during warmer temperatures, like raw vegetables, frozen drinks and iced beverages. Now is the perfect time to start adding foods that generate fluids, moisten the lungs, support our digestive processes and balance our bodies to the outside colder weather.

This butternut squash soup recipe is packed with nutrients and won’t take up too much time in the kitchen!

For this recipe you can either use an immersion blender like this one, or a Vitamix to blend the soup in batches.

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East Meets West Nutrition for Butternut Squash

Queen of Quick – Butternut Squash Soup

Karen Propis

Easy butternut squash soup recipe packed with nutrients and warming energy.

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Servings 10

Ingredients

  

• 4 lbs butternut squash halved vertically and seeded or buy 2 of the precut 2-pound containers at Costco
• 1 tbsp or as needed olive oil plus more for drizzling
• ½ cup chopped shallots can use onions
• 1 Tbsp kosher salt
• 4-5 garlic cloves minced
• 8 cups vegetable broth-2 boxes of vegetarian broth
• 3-4 tablespoons maple syrup – can infuse cinnamon stick in maple syrup
• 1/3 tsp ground nutmeg or more to taste-or a few shakes
• 1-2 tsp ground cinnamon or if using cinnamon infused maple syrup can omit
• Few shakes ground clove
• Freshly ground pepper to taste

Instructions

 

• Preheat oven to 425 degrees and line baking sheet with parchment paper or tin foil. Place cut up butternut squash in single layer on pan, drizzle with extra virgin olive oil, generously sprinkle salt and fresh pepper all over the squash.
• Roast squash until tender and lightly browned, about 45 minutes. Set squash aside. If using whole squash scoop out insides once cool and discard skin.
• Meanwhile, in large soup pot warm 1-2 tbsp olive oil over medium heat until shimmering. Add chopped shallots and 1-2 tsp salt. Cook, stirring often until the shallots have softened and start to turn golden on the edges. Add garlic and cook until fragrant, stirring frequently until golden.
• Add the broth, squash, maple syrup, cinnamon, nutmeg, clove, salt and a few twists of freshly ground pepper to the pot. Bring mixture to slow boil then to a simmer and cook, stirring occasionally for about 20 minutes for flavors to meld.
• Carefully use immersion blender to blend the soup completely. Taste and blend in more salt or pepper, if necessary.
• If you don’t have an immersion blender, use a Vitamix or equivalent blender to puree the soup in batches. Put back in soup pot when all blended and taste for flavor.
• It works very well to make it the day before and refrigerate. Reheat prior to serving.

Notes

Make the day before and refrigerate. Reheat prior to serving.

Makes 8-10 or more servings and freezes well.

Queen of Quick^TM
Queen of Quick Cooking^TM

Looking for more soup recipes? Check out this Very Veggie Soup with green beans!

Sources: Healthline.com, Healing with Whole Foods by Paul Pitchford

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