This soup is perfect for fall when flu and cold season begins. In addition to warming your insides and satisfying your taste buds, this soup will provide a boost to your immune system in preparation for the winter months. This recipe was provided by our resident Naturopath, Jane Goehner, ND.
Ingredients:
- 1 large butternut squash (roasted in oven for 1 hour at 375 F)
- 1 tbsp extra virgin olive oil
- 2 medium onions diced
- 2 tsp minced ginger
- 4 cups chicken or vegetable stock*
- 1 pear – peeled and diced
- 1/2 freshly squeezed orange
- sea salt and pepper to taste
*Many commercial stocks contain gluten/wheat and/or yeast so if you are avoiding any of these, be sure to check the ingredient list.
Directions:
Cut roasted squash in half when cool, remove seeds and scrape out pulp. Heat oil and saute onion and ginger in a large pot. Add the stock and cooked squash. Bring to boil then cover and reduce to simmer for 20 minutes. Add diced pear and cook 5 min. Add orange juice, puree in blender, and serve with a dollop of plain yogurt if desired. Enjoy!
Health Benefits:
Ginger has long been used as a natural treatment for colds and the flu. Research shows that ginger also has anti-inflammatory properties and may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.
Vitamin C found in orange veggies and fruit help protect us against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
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