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Blog Recipes Golden Butternut Squash Soup

Golden Butternut Squash Soup

Author: Dr. Tara Sunshine MD | November 30, 2017

By: Dr. Tara Sunshine (@drtarasunshine)

Butternut squash has got to be one of my absolute fav soups. And thankfully my crush is justified! In addition to being super yummy & versatile, squash is packed with fibre, minerals, and vitamins such as A and C. It is also rich in antioxidants that help protect against heart disease. Furthermore, these powerful phytonutrients have benefits for the eyes and skin (anti-aging), helping you to look and feel your best.

This soup uses homemade squash purée (see directions below), but canned purée could certainly be substituted for convenience. Organika’s bone broth powder provides that wonderful natural anti-inflammatory turmeric and all the benefits of bone broth/collagen without any muss or fuss!

Medium | SERVES 4

Ingredients:

  • 2 tsp avocado oil
  • 1/4 cup diced shallots
  • 1 clove garlic, minced
  • 2 cups butternut squash purée
  • 1 cup canned organic full-fat coconut milk
  • 1 cup water
  • 3 Tbsp Organika Turmeric Bone Broth Powder
  • 1/2 – 1 Tbsp peeled and grated fresh ginger
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • optional toppings: shelled hemp seeds, micro greens, pumpkin seeds

Directions:

  • Heat oil in medium-sized pot over medium high-heat and swirl to coat.
  • Add shallots and sauté until shallots begin to brown and soften, about 8 minutes. Add garlic and sauté for an additional 2 minutes.
  • Put cooked shallots and garlic and the remainder of the ingredients into a food processor or blender container. Blend on high until smooth.
  • If using a Vitamix, you can use the soup setting to heat it up. Otherwise, pour the soup back into the pot and place over medium heat to warm. Serve with toppings as desired & enjoy!

 

HOMEMADE SQUASH PURÉE

Preheat oven to 350F. Cut the squash in half lengthwise and scrape out the stringy pulp and seeds. Place flesh-side down on cookie sheet lined with parchment. Bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork. Remove from the oven and use a large spoon to scoop the squash out of the skin and put it into a blender or food processor.

Blend until smooth. This will keep for several days in the fridge or can be frozen for up to 3 months.

 

 

Disclaimer

The information provided herein is for informational purposes only. The products or claims made about specific nutrients or products are reviewed and evaluated by Organika based on available scientific evidence on its initiative. Such applications, however, have not been specifically assessed by Health Canada. Organika makes no guarantee or warranty with respect to any products sold, and shall not be responsible for any indirect, inconsequential and/or special damages for the reliance on or use of any information contained herein. This information is not meant to be a substitute for the advice provided by your physician or another medical professional. You should not use this information for diagnosing a health problem or disease but should always consult your physician.

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