Butternut squash soup
Both traditional Chinese medicine and Ayurveda suggest quashing your sweet cravings by adding more naturally sweet orange foods. Butternut squash is a great example, with deep-orange-colored flesh and a sweet flavour. This should be your go-to recipe when you have an upset tummy. It’s easy to digest and will keep up your strength.
YIELDS
4
TO
5
Ingredients
- 1 large butternut squash (about 6 cups)
- 1 tablespoon coconut oil
- Pink rock or gray sea salt, to taste
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice (use 1 tablespoon if using sweetener)
- 1/8 teaspoon ground cinnamon
- 2 cups bone or vegan broth
- 1 cup organic coconut milk
- 1 teaspoon coconut nectar, optional
- 1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350°F.
- Halve the squash lengthwise, leaving the seeds intact. Rub the top surface with coconut oil, and season with salt.
- Place cut side up in a roasting pan and bake for one hour or until fork-tender.
- Remove the squash from the oven. Scoop out the seeds and keep them for roasting later. Place the flesh into a large pot. You can use the skin if it was organic to save time.
- Add the lemon zest, lemon juice, coconut butter, coconut nectar, and vanilla if using.
- Stir in broth and coconut milk, and heat until simmering. Puree with a wand blender until smooth. Add the cinnamon, and more salt to taste, and pulse a few times to mix well. This makes 10 cups of soup. Keeps in the fridge for up to one week. Enjoy!
This recipe is from Julie’s Book, Hot Detox. Permission has been granted from Harper Collins Canada.
