Cold winter weather heralds the arrival of lots of hot and comforting soups in my whole foods kitchen! It has been raining like crazy here in Southern California and hopefully this much needed rain will help relieve the drought. I ventured out among the drops of rain to go grocery shopping and I found some lovely winter squashes which I had to take home with me! I made a delicious and simple butternut squash apple soup and I liked it so much that I decided to share my recipe with all of you. This soup has lovely notes of honey, ginger, red onion and garlic that really enhance the flavor of the earthy butternut squash and sweet Fuji apple.
When I sat down to write this post, I took some time to reflect on everything that happened in my life now that December is here and the New Year will be here soon. This year went by so quickly and I realized that I spent a lot of time focusing on growing my company and not enough time relaxing and I am determined to change this next year. Some close family members and friends have also been dealing with some major health challenges that I am helping them to resolve and this has really been a source of worry for me. I love my family and friends dearly and I don’t like seeing them in pain and not feeling good. I want them to get healthy and start enjoying their lives. As a result of everything that has been going on in my life, I have been experiencing some adrenal fatigue.
As a holistic health coach I know the importance of having balance in my life. Sometimes this can be hard to do when you want to accomplish so many things and help everyone that you care about feel better. I have made a choice to slow down, rest, take the rest of December off, and make some changes to my lifestyle in the New Year. I am making lots of nutrient-dense foods to help me feel better and get my adrenal glands back on track including fermented vegetables, water kefir, kombucha tea, bone broths, soups, leafy greens, root vegetables, salads, wild fish, organic chicken, pastured liver, tonics and elixirs. You can see some of the tasty recipes that I am eating on a daily basis by following me on Instagram. I also have been using my essential oils and supplements daily and they are making a tremendous difference in how I feel. I love diffusing them, using them in my recipes, and rubbing the essential oils on my body.
I will still be posting a few more recipes and holistic health tips on my blog this month and lots more new posts next year and I will be sharing on social media so don’t worry I got your back my friends! In January I plan to start the New Year off right by doing my radiance holistic detox cleanse along with using essential oils and whole foods based supplements so I can reboot and rejuvenate my body and mind. Doing a detox after the holidays is the best time to do it because it can really get you back on track and feeling great after all the tempting indulgences of the holiday season. If you want to find out how to any of the essential oils I use and recommend please contact me at firstname.lastname@example.org.
My detox program is based on a whole foods elimination diet that is free of sugar, gluten, dairy, soy, corn, and eggs. My detox does not involve water fasting, only drinking juices, deprivation, or extreme detox diets that are too hard to follow or stick with. You will be enjoying delectable whole foods, infused waters, probiotic-rich tonics, smoothies, and juices like the recipes on my blog that are designed to help your body remove toxins, reduce chronic inflammation, rebuild your digestive system and help you lose weight effortlessly while you get radiant!
My easy-to-follow wellness program includes over 70+ mouthwatering detox recipes, a 5 day pre-cleanse, a step by step detox guide, daily suggested meals, shopping lists, my best emotional detox tips, supplements and personal care product recommendations, daily inspirational emails, and some amazing bonus gifts from my fabulous partners! If any of you would like to join me on this detox so you can get healthier in the new year, I am offering a special deal of $30.00 off the price for the month of December and January. Click here to find out more about the detox.
Now let’s get back to the recipe! I like to make this soup with homemade organic chicken stock aka bone broth but you can make a vegan version if you swap it out with organic vegetable stock. I topped the soup with dried goji berries and blueberries to add a nice pop of fruit flavor and textural contrast to the smooth creamy soup. I cooked the cubed butternut squash, apple and the other vegetables right in the soup pot. You can also roast the squash whole in the oven at 400˚ F until tender, cut it in half, remove the seeds, scoop out the flesh and then use it in the recipe.
Butternut squash is a wonderful winter squash that is so versatile. Butternut squash reminds me of a big pear with cream-colored skin and vibrant orange flesh. Butternut squash is rich in vitamins A, C, K, B vitamins, manganese, potassium, and fiber. This versatile squash also contains large amounts of the carotenoids including beta-carotene, alpha-carotene, lutein, beta-cryptoxanthin, and zeaxanthin which all help keep your body healthy and happy.
If you love butternut squash soups you can also try my kale, lentil and butternut squash soup or tea roasted butternut squash soup. I also have an eBook of 50+winter soup recipes which I collaborated on with a group of my favorite whole foods bloggers. You can check out the winter soups eBook here.
What are some of your favorite soups to enjoy during the winter months? Also what are some of the health challenges you are dealing with right now? Please contribute to the conversation by leaving a comment below.
Join our holistic community by liking my Facebook page, following me on Twitter, pinning with me on Pinterest, and joining me on Instagram to get all the latest healthy recipes, health tips, event notifications, and helpful information on increasing your energy, strength, and immunity with healing whole foods, essential oils, and holistic lifestyle solutions.
Butternut Squash Apple Soup
Gluten-Free, Refined Sugar-Free, Dairy-Free, Paleo
Makes 3-4 servings
2 teaspoons organic virgin coconut oil
1 medium butternut squash (4 cups)-peeled, seeded and cubed
1 large organic Fuji apple-peeled, cored and cubed
1 small red onion-peeled and sliced
2 large garlic cloves-peeled and grated
2 teaspoons Himalayan pink salt- or to taste
5 cups organic chicken or vegetable stock*
1 bay leaf
¼ teaspoon fresh grated ginger or 2 drops ginger essential oil
Fresh ground black pepper to taste
2 teaspoons raw honey (optional)
Goji berries and dried blueberries to top soup with (optional)
1. Place coconut oil in a large pot with a lid and heat over medium heat until melted. Add butternut squash cubes, Fuji apple cubes, red onions, garlic and pink salt. Cook over medium heat for 5-7 minutes until apple and vegetables start to get soft.
2. Add the chicken or vegetable stock to the pot along with the bay leaf, ginger, and black pepper to taste. Stir soup until well mixed, cover pot, and simmer over medium-low heat for 20-30 minutes until squash and apple are tender.
3. When the soup has finished cooking, remove the bay leaf, add honey if using, taste and adjust seasoning if needed. Puree with a immersion blender until smooth. Or you can scoop apple and vegetables into a regular blender with a small amount of the stock and blend until smooth. Use a towel to hold down the top firmly so it doesn’t pop off the blender and burn you.
4. Pour soup back into pot if using a regular blender and stir to combine with the stock. Place soup into serving bowls and sprinkle with goji berries and blueberries if using. Enjoy!
*I used homemade unsalted chicken stock in my recipe. If you use commercial chicken or vegetable stock, cut back on the amount of pink salt used in the recipe.