Velvety Butternut Soup

Mmmmm. A smooth, velvety soup to warm your insides, complete with all the antioxidants for the upcoming winter months. That orange color in this soup is from Turmeric. The orange pigment in turmeric has the most anti-inflammatory activity. It reduces inflammation, inhibits proliferation of tumor cells, induces cancer cell self-destruction and discourages growth of blood vessels that feed tumors. Anticancer Res. 2003;23(1A):36-98. It is commonly used for conditions involving pain, such as osteoarthritis, used for hay fever, depression, high cholesterol, a type of liver disease, and itching. Its color is from a yellow-colored chemical called curcumin. Some 30 plus curcumin studies are listed at www.clinicaltrials.gov . Buy powdered in bulk and cook with it. Absorption is dramatically improved by cooking with olive oil.

This recipe also has Ginger Root which is noted to have numerous medicinal properties, such as stimulating digestion, alleviating cold symptoms and nausea, and boosting circulation. When buying ginger root, look for firm, clean knobs that are free of discoloration or mold. Fresh ginger root can be candied, steeped in hot water as a tea, or sliced thinly and pickled for use as a condiment. With a distinctive flavor that is both fresh and pungently peppery, it is often grated or juiced to season stir-fries, salads, desserts, and marinades.

Last, but not least, is the Butternut Squash: the star of the show. Butternut squash is full of carotenoids (beta carotene), a precursor to vitamin A, protein, vitamin C, vitamin B6, fiber, magnesium, and potassium. It excellent for heart health and a warrior against cancer and diabetes. They have a dense texture and flavor with firm flesh that holds up well in hearty soups, stews, casseroles, breads, and desserts. Did you know that the canned pumpkin pie puree that you see in the grocery aisle is actually one of the squash varieties? The FDA declines to draw a hard line between the terms for labeling purposes, but compared to other members of the gourd family, pumpkins—by which we mean the standard sort we tend to picture at the very mention of the word—have a lot more water in their flesh, more stringy fibers, and less natural sweetness, making them sadly inferior for baking. So, yes, the government lied to us...But, without further ado, here is the Velvety Butternut Soup recipe. To get directly to the recipe, scroll to the bottom of this page.

Servings: 2

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Equipment Needed: Knife, Blender, Pot, Grater, Spoon, Baking Pan, Parchment Paper (optional), Measuring Utensils

Ingredients:

1 Onion, Chopped

1 inch Ginger, Peeled, Chopped

1 Tablespoon Garlic, Minced

1 teaspoon Curry

1/4 teaspoon Dry Mustard

2 Cups Vegetable Broth

1 Butternut Squash

Dash Cayenne

Dash Coriander

3 strands Saffron (optional)

Red Bell Pepper, Slice (optional)

Cilantro leaves (optional)

Grape Seed Oil

Olive Oil

Directions:

1. Smear Grape Seed Oil on the Parchment Paper. Cut the Butternut Squash in half long ways and cut off the very ends. Place them face down on the Parchment Paper and cook for 30 Minutes on 350 degrees (or until a fork easily penetrates it).

2. Meanwhile, cut up Onion, Garlic, and Ginger. (Red Bell Pepper is for a raw element, actually, and will not be used until the end)

3. On Low heat, place a drizzle of Grape Seed Oil then Olive Oil on the bottom. Add the Onion, Garlic, and Ginger, cooking until Onions are translucent. Then add the Seasoning: Curry, Dry Mustard, Cayenne, Coriander, and Saffron (if using).

4. Now, spoon the the Butternut Squash out of its skin and smash it with the back of the spoon.

5. Add the Vegetable Broth. Let it come to boiling then let turn it down to Medium Heat and cook for 30 Minutes.

6. Allow it to cool for 10 Minutes before pouring into the blender. Blend smooth.

7. Serve warm with Cilantro Leaves & Red Bell Pepper Slices. Eat & Enjoy!

Velvety Butternut Soup