I made the BEST Vegan and Gluten-Free, Butternut Squash and Apple soup for my mother yesterday.

During these cold, Autumn days, I often crave warm soups and drinks, and when I’m not feeling well. The process of making warm soups in the colder months bring me comfort and nourish my soul. Soups also give your immune system a boost and are loaded with disease-fighting nutrients.⠀⠀⠀⠀⠀⠀⠀⠀⠀

INGREDIENTS AND BENEFITS:⠀
⠀⠀⠀⠀⠀⠀⠀⠀
Butternut Squash – Great source of fiber, Vitamin A, C, E and B, Magnesium, and Zinc. Beta-carotene helps support the natural function of the immune system while Vitamins A, C, and Zinc give it the boost it needs to fight off viral infections and colds.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Apples – Good source of fiber and Vitamin C. The polyphenols which are concentrated in the peel have shown to lower blood pressure and have antioxidant effects.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Carrots – Contain beta carotene, fiber, Vitamin K1, and antioxidants. They are linked to lower cholesterol levels and improved eye health.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Onions – Nutrient-dense and high in B Vitamins and minerals, which play a key role in metabolism, red blood cell production, and nerve function.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Cinnamon – Has powerful medicinal properties. Loaded with powerful antioxidants and anti-inflammatory properties.⠀⠀

I made my own vegetable broth for this recipe but I also have tried Pacific Foods. You can find this at any Whole Foods store. See Vegetable Broth for the recipe.

___

Recipe

Prep Time: 15 min⠀⠀Cook Time: 45 min

Yield: Serves 4 to 6

 

INGREDIENTS:

2 carrots, chopped (about 1 cup)

2 celery ribs, chopped (about 1 cup)

1 medium onion, chopped (about 1 cup)

2 tablespoons of Olive Oil

1 butternut squash, peeled and chopped (8 cups)

1 macintosh apple, peeled, cored, and chopped

3 cups of organic, gluten-free vegetable broth

1 cup of water

½ tsp of nutmeg, cinnamon, salt, and pepper

INSTRUCTIONS:

1. Saute carrot, celery, and onion in olive oil in a large pot. Saute for 5 minutes or until vegetables have softened.
2. Add the apples, butternut squash, broth, and water. Bring to a boil. Reduce to a simmer, cover, and simmer for 30 minutes or until the squash has softened.
3. Pour all ingredients into a blender and puree the soup.
4. Add the nutmeg, cinnamon, salt, and pepper and stir.