Immune Boosting Butternut Squash Soup

It’s immune boosting time! With the recent COVID-19 pandemic, everyone’s concerned with supporting their immune system naturally and effectively. What better way to support your immune system than with the most powerful tool you have in your tool box: your diet. Immune strengthening foods are antioxidant powerhouses that work by keeping inflammation at bay. This is important, since chronic inflammation depletes the immune system, making you more susceptible to catching infections.

One of the easiest and most delicious ways that I have found to obtain a variety of immune boosting foods into my diet is through blended soups. Warm, fragrant, and filling, my butternut squash soup recipe will have you surprised that vegetables can taste so delicious! One of the spotlight ingredients in this recipe is turmeric, which is an ancient spice that has been used for thousands of years for its medicinal properties. The active component in turmeric, called “curcumin”, is used in many dietary supplements today for its ability to inhibit viral replication and thus prevent the spread of viral infections.

This satisfying soup also contains a hefty amount of beta-carotene, which is a powerful antioxidant responsible for the orange color of the butternut squash. Once consumed, the human body converts beta-carotene into Vitamin A, which is essential for modulating the immune system and fighting off infections. Other mentionable ingredients in this recipe that have been shown to demonstrate anti-viral properties include rosemary, coconut oil, garlic, thyme, and onion. Treat your immune system (and your palate) to this satisfying and comforting butternut squash soup!

Ingredients:

Serves 4

• 1 large butternut squash

• 1 medium onion (yellow, white, or sweet)

• 6 cloves of garlic

• 4 cups of bone broth

• 2 heads of fresh broccoli

• 2 tbsp of coconut oil

• 1.5 tsp ground turmeric

• 1 tsp dried thyme

• Sea salt and black pepper to taste

Instructions

1) Peel garlic cloves and chop onion into quarters. Peel, deseed, and cut butternut squash into cubes.  Add these vegetables to a pan lined with parchment paper. Drizzle with melted coconut oil and mix well. Season with rosemary, sea salt, and black pepper. Bake in oven at 400 F for 30 minutes.

2) Add 2 cups of bone broth to blender and add 1/2 of the roasted vegetables. Blend on high until smooth. Place this squash broth in a large soup pot. Add 2 more cups of bone broth to blender with remaining roasted vegetables. Blend and add to pot.

3) Add broccoli florets, turmeric, and thyme to soup pot. Cook on low heat for 30-35 minutes, stirring throughout. Enjoy!