It’s time for another healing foods soup recipe! During the winter months there is something so satisfying about coming in from the cold weather and warming up with a delectable bowl or two of hot soup. If any of you are doing a detox cleanse for the New Year, blended soups are a fantastic addition. Blended soups provide a ton of nutrients along with fiber to clean out toxins from your body.
My favorite soups have lots of vibrant vegetables, herbs, spices, and homemade stocks. The alchemy that occurs from the combination of flavors and textures in these types of soups makes my taste buds really happy!
If you’ve read or made any of my tea inspired recipes you already know that I adore finding new ways to use tea. Tea just adds another layer of intense flavor and healing nutrients that can take your recipes from good to sublime!
I went to the market to pick up some organic pastured butter to make chocolate almond cookies, and I ended up also getting a tin of double vanilla white tea and a giant organic butternut squash. When I put the squash into my cart, I had a good laugh about what I was going to do with all this squash goodness! After getting my goodies home, I sat down to have a cup of my new tea and relax. After drinking this tasty tea, I knew I had to use it to make a simple tea roasted butternut squash soup.
This fabulous tea is an organic flavor-packed blend of white tea, green Bancha tea, and vanilla beans. White tea is really delicate in flavor and the least processed of all teas. When the white tea is blended with the toasted green Bancha tea it has a vanilla caramel, nutty flavor that is so delicious along with being rich in antioxidants for vibrant health.
Butternut squash is a winter squash with a sumptuous, sweet, creamy flesh that is fantastic. I like to steam or roast butternut squash and enjoy it in soups, purées, salads, pasta sauces, or simply drizzled with honey or maple syrup.
Butternut squash has a vibrant orange color that signals a high amount of vitamin C and carotenoids. The 5 carotenoids that butternut squash contains are beta-carotene, alpha-carotene, lutein, zeaxanthin, and beta-cryptoxanthin.
Carotenoids are healing antioxidants which help your body fight free radical damage and chronic inflammation which can lead to disease.
For this recipe, once you roast the squash in the oven, the soup comes together easily. I decided to top this soup with a savory, sweet, and crunchy topping of cinnamon, almonds, raisins, and raw honey to add a nice chewy contrast to the creamy soup. If you don’t have these ingredients you can eat the soup as is and it’s really good.
If you looking to boost your energy and want to do a healing foods detox, you should consider doing my Radiance Holistic Detox Cleanse Program. This easy-to-follow detox program is based on whole foods and it gets results! I like doing a detox with every season to reboot my metabolism and help my body get rid of the toxins that we all deal with on a daily basis. Find out why doing a seasonal detox is so effective for helping you maintain vibrant health here.
What’s your favorite winter squash and how do you like to cook it? Have you ever eaten butternut squash? Please contribute to the conversion by leaving a comment below.
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Tea Roasted Butternut Squash Soup
Paleo, Vegan, Gluten-Free, Refined Sugar-Free, Dairy-Free
Makes 3-4 servings
1 large organic butternut squash (5 cups)
2-Double Vanilla White Tea sachets
2-3 teaspoons Himalayan pink salt
3 tablespoons melted organic virgin coconut oil or olive oil
5 cups organic chicken bone broth/stock or organic vegetable stock
1 bay leaf
¼ teaspoon fresh grated ginger
2 tablespoons raw honey or organic maple syrup-grade B
Fresh ground black pepper to taste
3 tablespoons dark raisins
3 tablespoons chopped raw almonds
1 teaspoon cinnamon
2 teaspoons raw honey
1. Preheat oven to 400˚F (200˚ C). Open the two tea sachets and grind into a powder with a spice grinder, food processor, or by hand.
2. Cut squash in half, and remove seeds and stringy pieces. Cut the squash into 4 smaller wedges and sprinkle with 1 teaspoon of sea salt and the tea powder.
3. Drizzle the squash with melted coconut oil or olive oil and place in the oven on a baking pan roasting for 45 minutes to 1 hour or until tender when pierced with a fork.
4. Remove squash from the oven when tender and let sit at room temperature for around 10-15 minutes until cool enough to handle.
5. Scoop squash from the skin and put into a blender jar adding ¼ cup of stock. Puree until smooth.
6. Pour squash puree into a large pot and add pink salt to taste, bay leaf, ginger, 2 tablespoons of raw honey or maple syrup, and the chicken or vegetable stock.* Sprinkle with black pepper to taste.
7. Stir soup until well mixed and simmer over medium-low heat for 30 minutes to allow flavors to meld together.
8. When soup has finished simmering, taste and adjust seasoning if needed. Toss together raisins, almonds, cinnamon, and raw honey in a small bowl. Pour soup into serving bowls and sprinkle with topping. Enjoy!
*I used homemade unsalted chicken bone broth in my recipe. If you use commercial chicken or vegetable stock, cut back on the amount of pink salt used in the recipe.