How To Make The Best Creamy Squash Soup Ever

Nutrition

With the fall weather, are soups calling to you too? Here’s my super easy fall soup – clean, healing, warm, and delicious!

 

ONIONS

Did you know onions have anti-cancer properties? Ancient knowledge and modern research alike show that consuming onions reduces the risk of cancer, stops the growth of cancer cells and tumors, and kills breast and colon cancer cells. High in Vitamin C, folic acid, calcium, biotin, and chromium, onions also contain important sulfur compounds that significantly strengthen the immune system, brain, and nervous system. Onions can assist the digestive tract by killing bad bacteria due to its antibacterial properties. Onions are also one of the foods highest in quercetin, a type of antioxidant that has been shown to lower cholesterol, blood pressure, and triglycerides as well as help to prevent blood clots, asthma, sinus infections, bronchitis, atherosclerosis, and diabetes.

 

GARLIC

Besides adding flavor, this incredible herb has powerful anti-cancer properties. See more about garlic – plus home remedies to make use of this potent healing food – over at this post.

 

BUTTERNUT SQUASH

Winter squash is an excellent way to soothe digestion, ease acidosis, and reduce inflammation. Butternut squash has carotenoids that are strongly protective against heart disease, breast cancer, and macular degeneration. They are also high in Vitamin A, C, B-complex, E, and minerals iron, zinc, calcium, copper, and beta-carotene. Low in calories, fat-free, and packed with nutrients makes butternut squash a filling addition to any healing or weight-loss regimen.

 

Creamy Butternut Squash Soup

This soup is the perfect addition to any fall dinner menu. Dairy-free, gluten-free, and vegan – yet creamy and comforting beyond belief. Enjoy this simple, tasty, and healing meal!

Ingredients:

  • 2 large organic onions, chopped
  • 10 organic garlic cloves, minced
  • ½ Tbsp Miyoko’s butter (or coconut oil)
  • 2 cups water
  • 1 large butternut squash, chopped
  • Spices to taste (suggested: thyme, black pepper, basil)
  • Fresh cilantro, to taste
  • Alfalfa sprouts, for serving

Instructions:

  1. In a large soup pot, saute the onions and garlic in the Miyoko’s vegan butter or coconut oil on low.
  2. When the onions and garlic have browned, add the water and butternut squash. Simmer for 30 minutes.
  3. Add spices, such as thyme, black pepper, basil, and cilantro. Let it cool in the pot.
  4. Pour into a blender and blend until smooth.
  5. Serve with more cilantro and alfalfa sprouts. Enjoy!

Ignite the healer within,
Amber

P.S. If you want to know more about 100+ foods to fight cancer, check out my online course The Cancer Warrior: Building Resiliency The Natural Way.

Creamy Butternut Squash Soup

This soup is the perfect addition to any fall dinner menu. Dairy-free, gluten-free, and vegan - yet creamy and comforting beyond belief. Enjoy this simple, tasty, and healing meal!
Course Main Course

Ingredients

  • 2 large organic onions chopped
  • 10 organic garlic cloves minced
  • ½ Tbsp Miyoko's butter or coconut oil
  • 2 cups water
  • 1 large butternut squash chopped
  • Spices to taste suggested: thyme, black pepper, basil
  • Fresh cilantro to taste
  • Alfalfa sprouts for serving

Instructions

  1. In a large soup pot, saute the onions and garlic in the miyokos vegan butter or coconut oil on low.
  2. When the onions and garlic have browned, add the water and butternut squash. Simmer for 30 minutes.
  3. Add spices, such as thyme, black pepper, basil, and cilantro. Let it cool in the pot.
  4. Pour into a blender and blend until smooth.
  5. Serve with more cilantro and alfalfa sprouts. Enjoy!

Recipe Notes

For this recipe, I used Miyoko's Vegan Butter.

 

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