Anti-Inflammatory Butternut Squash Soup with Gluten Free Sourdough Croutons

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The best medicine? FOOD.

As the temperatures change, it’s incredibly important to focus on boosting immune health. And the easiest way to do this is through food. If you’re perfectly happy and healthy, think of it as preventative medicine. Foods like citrus fruits, cruciferous veggies, bell peppers, nuts and seeds, dark chocolate, and berries are all high in protein bars essential vitamins, minerals, and antioxidants to strengthen the body’s response to pathogens. 

Anti-inflammatory herbs and spices are also a super easy and effective way to boost immune health. Turmeric and black pepper, ginger, rosemary, cinnamon, cloves, paprika, cardamom, and ginseng are just a few of the most common and bioavailable options to incorporate into a daily diet. It takes almost no effort to add them to a meal or even drink in a tea, plus they pack in a ton of extra flavor. 

This soup is not only delicious and nourishing, but also healing and immune boosting. It’s filled with not only anti-inflammatory herbs and spices, but also with some of those good ol orange plant foods that are rich in beta-carotene and amazing for immune health. It’s so easy to make, with only a few simple ingredients, but is filled with incredible nutrients and flavor. 

Now, go make it!

RECIPE:

Ingredients:

• 1 large butternut squash, skin and seeds removed

• 1/2 cup chopped carrots

• 2 tbsp olive oil

• 2 tbsp fresh grated ginger

• 2 tsp curry powder

• 2 tsp turmeric

• 1/2 tsp coriander

• 1/2 tsp paprika

• Salt & black pepper

• 1 cup veggie broth (or chicken/bone broth for non-vegan)

• 1 tsp apple cider vinegar

• 1 can full-fat coconut milk

• Optional: red pepper flakes

• Croutons:

  • Gluten free sourdough bread (code givinggrayce15)

  • 1 tbsp olive oil

  • Salt & pepper

Directions:

• Dice butternut squash into cubes and place in a large pot with carrots, olive oil, and ginger. Cook for 5 minutes, add remaining spices, and cook for another 5 minutes.

• Add in remaining ingredients and bring to a boil. Lower the heat and let simmer for 30-40 minutes, or until squash and carrots are soft and soup thickens. Blend ingredients in a high-speed blender until soup consistency is reached.

• Prepare croutons by chopping sourdough into bite-sized pieces. Coat in olive oil, salt, and pepper and bake at 350 for 20-30 minutes or until crispy. Top soup with croutons, additional coconut milk, and red pepper flakes if desired.

Enjoy!