Cozy on up to this fall favorite - your immune system will thank you!
When I think of fall favorites, I think PUMPKIN. Well, move over pumpkin, butternut squash is in! As we head towards the winter months, I am diving in to some of our pantry staples that were gathered over the year due to my COVID pandemic preparation and hoarding of food. HAHA.
So in order to clear out some staple ingredients, I am sharing my go-to pantry staple focused soup! These ingredients are packed with immune-supporting nutrients that put supplements and over the counter medicines in the back seat. AND…. getting nutrients from the foods we eat is just as easy and way more delicious!
This recipe includes canned carrots, garlic, coconut milk, applesauce and butternut squash. Butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium.
Pair this soup with a savory grilled cheese sandwich!
Cozy on up to this fall favorite - your immune system will thank you.
Makes 6 servings
2 - 15-ounce cans butternut squash
1 -14.5 ounce can sliced carrots, drained
1 -14.5 ounce diced potatoes, drained
2 tablespoons extra virgin olive oil
1/4 cup yellow onion, chopped
2 tablespoons minced garlic
1 tablespoon puree ginger
1 - 13.5 ounce can unsweetened coconut milk
2 cups low-sodium vegetable broth
1 cup water
1 cup unsweetened applesauce
2 tablespoons nutritional yeast
1 tablespoon ground cinnamon
2 teaspoons sage
1/2 teaspoon nutmeg
Sea salt and pepper to taste
In a large blender combine all ingredients except the spices and herbs. (If your blender gets too full, you can blend in portions and pour into a pot). Blend ingredients together, until smooth.
Pour mixture into a large pot and bring to a boil.
Once it hits a boil, reduce to a simmer, season with spices and herbs then cover and cook for 25-30 minutes. Pour into bowls and enjoy immediately.
Nutrition Facts per serving: 275 calories, 13g fat, 225mg sodium, 314mg potassium, 35g carbs, 9g dietary fiber, 11g sugar, 5g protein