There is something about the fall breeze in the air that makes a hot bowl of soup so comforting. This past weekend, I was compelled to cook up a big pot of butternut, carrot, ginger soup- and what a treat it was. This naturally thick and creamy soup was the perfect remedy for the rainy, windy weather we had, not to mention the many other health benefits of this tasty soup…
The facts:
- The bright orange colour reflects it’s high levels of beta-carotene, one of a large group of carotenoids that occur in plant foods; has antioxidant activity and plays a role in immune function
- Ginger root in Traditional Chinese Medicine is a warming herb, which can be especially helpful in transitioning into colder weather. It can also relieve gas, promote circulation and help with nausea
- This soup has anti-inflammatory effects on the body
- Butternut squash is a very good source of Vitamin A, Vitamin C, Potassium and manganese
- Carrots are a very good source of dietary fibre, Vitamin A, Vitamin C, Vitamin K and Potassium
Butternut Squash Soup – Before
Butternut Squash Soup – After
Recipe (*Adapted from allrecipes.com):
1 medium butternut squash
2 pound organic carrots- peeled and dices
1 onion, diced
3 cloves garlic, crushed
2-inch piece fresh ginger root, peeled, thinly sliced
2T olive oil
8 cups water
salt, pepper and cinnamon to taste
- Preheat oven to 350 degrees F. Scoop seed out of butternut squash, bake for 30-40 minutes, or until softened. Peel once cooled.
- Heat olive oil in large saucepan over medium heat. Add chopped onion and garlic, cook for ~5 minutes. Pour in water, add squash, carrots and ginger. Bring to boil and cook at least 20 minutes, or until contents of soup are tender.
- Puree the mixture. Season with salt, pepper and cinnamon to taste.
Enjoy!
Dr. Karen Snow, ND