Warm Squash Soup

Today for Wellness Wednesday Blog I am sharing with you a delicious recipe for you to try. This warm soup can be enjoyed as either the main or side dish, but expect your body to thank you after enjoying the many wonders this soup will bring for your digestive system and immunity.

Benefits of ginger and garlic are (but not limited to) combating sickness, easing the digestive tract, increased medicinal properties, relieve nausea, relieve pain within the body and so much more!

The reason I am recommending this soup is because we have entered a scary time where influenza is up and running rampant - people are getting sick and that is not enjoyable. This soup is both warm and hearty - the squash and carrots combined make this soup very filling and a little bit goes a long ways. This is the perfect recipe for the whole family to enjoy - even your babies.

So, here is the recipe:

Warm Squash Soup


1 butternut squash (cut in half long way- remove seeds and place face down on pan)

4 medium carrots

1 small onion

7 garlic cloves

2in ginger root

1.5 cup veggie broth

.5 cup coconut milk from can *full fat

4-5 dates

Spices: s&p, turmeric blend, cinnamon, cloves, cumin

Rub the squash and carrots in light oil like coconut or avocado. Roast butternut squash with carrots at 400° for about 25 to 30 minutes.

Roughly chop onion, garlic and ginger. In a 6 or 8 Qt. pot sauté onion, garlic, ginger

Add carrots and squash to pan and stir together, add broth and coconut milk and heat up + dates to soften and sweeten.

Put into blender and blend till creamy.


Enjoy with sliced almonds & raisins.

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