Fall Detox Soup: Gingered Butternut Squash & Carrot Soup

Butternut squash detox soupWhen the weather turns chilly, I turn to soups to warm me from the inside out. Soup is a great way to load up on your vitamins and capitalize on the great seasonal vegetables - plus it's a favourite of mine for a fall detox. Fall is one of the best times to detox (the other being Spring). It's a time of reflecting on summer indulgences and setting up new routines, almost like a second chance at my New Year's Resolutions (maybe I'll stick to these ones). And what tops my list each year?  Eat better. When the reward is a dish-full of delicious, this is definitely something I can get behind!

So let's talk food. Cooking your veggies into a soup enhances the nutrient extraction and reduces the burden on your digestive system - all good things when it comes to a fall detox. With the change of seasons and cooling temperatures, we're sharing one of our favourite recipes. Not only is this soup the perfect blend of nutritious fall vegetables and warming spices, it also highlights some major health benefits - perfect for a fall detox:

  • Ginger - stimulates digestion, circulation and enhances the body's natural detox process - building up your defences against illness and disease
  • Butternut Squash - rich in phytonutrients, fibre and antioxidants, it has just the right balance to support a healthy immune system
  • Carrot - high in beta-carotene (converted to Vitamin A in the body) a potent antioxidant for immune support, but also assists the liver flush out toxins from the body

Notice the emphasis on strengthening the immune system? The goal of a fall detox is not only to rejuvenate with fresh energy, but also to give our immune system a boost so that we don't catch a cold with the change of season. That sounds like a great plan to me - I am NOT a fan of runny noses and sore throats! But enough ramblings, let's get cooking.

Gingered Butternut Squash & Carrot Soup
Print Recipe
A warming detox soup that highlights the best flavours the season has to offer and is packed full of healthy nutrients.
Servings
8
Cook Time
1.5 hour
Servings
8
Cook Time
1.5 hour
Gingered Butternut Squash & Carrot Soup
Print Recipe
A warming detox soup that highlights the best flavours the season has to offer and is packed full of healthy nutrients.
Servings
8
Cook Time
1.5 hour
Servings
8
Cook Time
1.5 hour
Ingredients
Optional garnishes:
Servings:
Instructions
  1. Pre-heat oven to 375*F (190*C).
  2. Cut your butternut in half, lengthwise. Remove seeds. Brush with olive oil, salt and pepper and sprinkle with a little cinnamon. Peel and cut carrots into slices. Toss carrots in olive oil and little salt and pepper. Pull off two cloves of garlic to add, leaving the skin on.
  3. Place the butternut squash, carrots and garlic on a pre-greased baking sheet and bake until fork tender. The carrots and garlic will only take about 25-30 minutes to roast so assess them earlier and remove when fork tender. The butternut squash takes longer to cook, about 45-50 minutes. Remove from oven and set aside to cool.
  4. While the butternut squash is in the oven, use a small frying pan or the bottom of a large stock pot to caramelize about 1 tablespoon of olive oil and the onions. Then add the apples and cook until fork tender (approx. 30-45 minutes).
  5. Once finished baking, scoop the cooked butternut squash out from the skin. Gently squeeze the end of the garlic to get out the roasted goodness within. Place ingredients in a blender or food processor with the cooked onion and apple mixture. Add the vegetable broth and process until smooth.
  6. Transfer the processed butternut squash mixture into a medium saucepan. Add ginger, cinnamon and cardamon and stir to combine, cook at a gentle simmer for about 15-20 minutes (do not boil). Add coconut milk and stir.
  7. Pour soup into bowls and garnish with a little drizzle of coconut milk and roasted shelled pumpkin seeds. Enjoy!
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