Ginger Butternut Squash Soup Recipe

Ginger Butternut Squash Soup. Ginger contains natural oils known as gingerols that reduce inflammation and pain.
Anti-inflammatory benefits of gingerols can help soothe irritated skin. A recent study found that eating a combination of curcumin (the active ingredient in turmeric) and ginger helped improve the skin’s appearance and ability to heal.

Serves 4
Prep Time: 20 Minutes
Cook Time: 45 Minutes plus cooling.

Healing Foods: Turmeric, Butternut Squash, Apples, and Ginger

Aliment It Heals: Atherosclerosis, Eczema, Memory Loss, and Motion Sickness

2 – Tbsp Olive Oil
1 – Large Onion, Chopped
2 – Cloves Garlic, Minced
1 – Tsp Turmeric
1 – Butternut Squash (about 2lb), peeled, seeded, and cubed
4 – Cup Vegetable or Chicken Broth
2 – Large Apples, peeled, cored, and chopped
1 – Tbsp grated fresh ginger or 1 tsp ground ginger
1/4 – Tsp salt

1. In a large saucepan, heat oil over medium heat. Add onion and cook, stirring, for 4 minutes, or until lightly browned. Stir in garlic and turmeric and cook for 1 minute. Add squash and broth and bring to a boil.

2. Reduce heat to low, cover, and simmer for 20 minutes, or until squash is just tender. Add apples, ginger, and salt and cook for 10 to 20 minutes, or until squash and apples are very tender. Remove from heat and let cool for about 10 minutes.

3. Working in batches, place the mixture in a food processor or blender and process until smooth.

Per Serving: 267 Calories, 4g protein, 51g carbohydrates, 6g fiber, 8g total fat, 1g saturated fat, 0mg cholesterol, and 617mg sodium.

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