Feeling warm and in a cocoon of comfort is sought after by many during the long cold months of winter. Staying home and enjoying peaceful evenings with nourishing food is one of the great pleasures of the season. This Butternut Squash and Vegetable Soup is Winter's Elixir — deeply warming, mineral-rich, and packed with immune-supporting nutrients.
Butternut squash is a nutritional powerhouse: rich in beta-carotene (which converts to vitamin A), vitamin C, potassium, magnesium, and fiber. Combined with warming spices like ginger, turmeric, and cinnamon, this soup actively supports immune function, reduces inflammation, and nourishes the digestive tract.
Butternut Squash and Vegetable Soup
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1½ tablespoons coconut oil
- 4 cups homemade vegetable or chicken stock
- 1 can coconut milk
- Celtic sea salt and black pepper to taste
- Fresh parsley or cilantro to garnish
Preparation
- 1.Heat coconut oil in a large heavy-bottom pot over medium heat. Add onion and garlic and sauté for 5 minutes until softened.
- 2.Add ginger, turmeric, and cinnamon and stir for 1 minute until fragrant.
- 3.Add butternut squash, carrots, and celery. Stir to coat with spices.
- 4.Pour in stock and bring to a boil. Reduce heat and simmer for 20–25 minutes until vegetables are tender.
- 5.Remove from heat and blend with an immersion blender (or in batches in a blender) until smooth.
- 6.Stir in coconut milk. Season with salt and pepper.
- 7.Serve warm garnished with fresh herbs. Recipe yields 6 servings.
Dawn Sitchon
Dawn is a Certified Nutrition Consultant (NC) from Bauman College of Holistic Nutrition & Culinary Arts. She works at Elevate Acupuncture & Wellness Center in South Lake Tahoe and teaches cooking classes at Lake Tahoe Community College.