I gave this warming soup an anti-inflammatory “flavor” by adding ingredients commonly known to reduce inflammation, ingredients that also pair well with beta-carotene rich butternut squash and carrots. Healthy and delicious –– such a winning combination!
Reprinted from the cookbook, From Chronically Ill to Vibrantly Well: Recovery Through a Plant-Based Diet by Judy DeLorenzo (A Life Well Planted, 2019).
Ingredients
Ingredients
1
large butternut squash, ~4 lbs, peeled, seeded, and cut into 1-inch cubes
3
medium carrots, cut into ¼-inch-thick slices
1
medium sweet red apple, peeled, cored, and diced
1. Put all of the ingredients except for the lemon juice, and paprika for garnish into a soup pot; add just enough water to cover.
2. When the water starts to boil, reduce the heat and simmer, mostly covered, for 20 minutes or until the squash is fork-tender. Stir occasionally and adjust the heat, if necessary, to keep at a simmer.
3. Remove from the heat and blend well using an immersion blender (see tips).
4. Stir in the lemon juice. Taste and add more cinnamon, nutmeg, or salt if desired.
5. Ladle the soup into bowls and lightly sprinkle with paprika.
Cooking Tips
Cooking Tips
1. No Immersion Blender? If you don’t have an immersion blender, you can use a full-size regular blender; however, follow these three steps so you don’t end up with hot soup exploding everywhere: 1. Cool the soup down a bit. 2. Fill the jar no more than halfway. 3. Remove the blender lid's center insert and hold a kitchen towel over the top. Now you are ready to blend.
2. Do not try to blend this soup using a bullet blender.
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