Enjoy a vegan soup that’s gluten-free and grain-free, but full of taste. I call it “the butternut squash soup with a twist”! The tangy garlic mushrooms complement this sweet and smooth soup in a way that feels like “marriage” done in haven!
Health Benefits
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Butternut squash is rich in vitamin A, C, vitamin B6, niacin, folate, magnesium, potassium, fiber and vitamin E, which makes it a powerful aid for the heart health, healthy mood, healthy looking skin and hair.
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The beta-carotene found in the squash is also known to help protect against colon cancer and prostate cancer (according to a study done on Japanese people ^1)
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The fiber found in the squash also promotes regularity, which aids digestive health, lowers inflammation and boosts immunity.
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Mushrooms are rich in selenium, potassium, B vitamins and vitamin D, which makes them a good anti-oxidant, nerve and heart health promoter. It is also believed to protect against the development of tumors. (^2)
Ingredients
1 butternut squash (peeled, cored and cubed)
1 apple cubed (peel on if organic for added fiber)
1 onion chopped
3 cups vegetable broth
2 cups water
1/3 cup whole fat coconut milk
1/2 tsp. grated ginger
2 tbs. olive oil
6-8 medium Bella mushrooms (sliced in small slices)
2 large garlic cloves (diced)
A sprinkle of crushed Red pepper flakes
Salt and pepper
AND…. Vitamin L (from love) ☺
How to Make
Step 1: Cut the butternut squash in large cubes, sprinkle with olive oil, salt and pepper and line it up in a baking sheet. Bake for 20 minutes at 400° F
Step 2: In a deep pan add olive oil and sauté the onion and apple for a couple of minutes. Cover pan for the onion to soften.
Step 3: Add the roasted butternut squash on top of the onions, sprinkle with salt and pepper and cover for a couple of minutes.
Step 4: Add the broth and water and let it simmer for about 10 minutes.
Step 5: Remove from heat and blend the content in a blender until smooth.
Step 6: Return to heat and add the coconut milk. Add more salt and pepper to taste and continue to mix the soup until it starts to simmer. Remove from heat.
Step 7: In a skillet, heat a tablespoon of olive oil, add the diced garlic and sauté for a minute until the garlic becomes fragrant. Add sliced mushrooms, salt and pepper and mix well. Allow it to simmer for a few minutes until the mushrooms become soft. Remove from heat.
Step 8: Top the butternut squash soup with the garlic mushrooms when serving or just mix them all in the soup before serving. I did it both ways and I must say I prefer it when the garlic mushrooms are mixed in the soup, as it gives the soup a yummy garlicky flavor…
Final Step: Serve it with love and savor it along with your loved ones!
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