Anti Inflammatory Butternut Squash Soup

Anti Inflammatory Butternut Squash Soup

This warming spiced soup is full of anti-oxidants and anti-inflammatory ingredients. The beta-carotene found in the orange vegetables are a great anti-oxidant protecting the body from free radical damage and the curcumin found in turmeric is renowned for its anti-inflammatory properties and provides a good source of magnesium and B6.

Allergens: Celery

Notes: Store in airtight container for up to 4 days or freeze for up to 3 months.

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Anti Inflammatory Butternut Squash Soup

Ingredients

1 tbsp avocado oil

1 onion diced

1 carrot diced

1 celery stick diced

15g fresh ginger diced

1 large garlic clove minced

1½tsp ground turmeric

¼ tsp ground black pepper

¾ tsp Himalayan salt

450g butternut squash peeled and cubed

200g sweet potato peeled and cubed

400g can coconut milk

400g water or veg stock

Instructions

Step 1

Heat the oil in a large saucepan and then add the onion, carrot, celery and ginger and sauté for 5 mins over a medium heat.

Step 2

Add the garlic and spices and continue to cook over a low heat for a further 2 minutes, stirring continuously.

Step 3

Add the butternut squash, sweet potato, coconut milk and water (or stock), bring to the boil and simmer for 15 minutes.

Step 4

Once the vegetables are cooked through blend with a stick blender, adjusting seasoning to taste.

Step 5

Serve hot topped with fresh coriander, seeds and a drizzle of truffle oil or pour over shredded spinach and stir until wilted.