Hey lovelies. Winter is coming! I know, it’s silly but I had to. Do you like Game of Thrones? Can you believe I only just got into it couple of weeks ago? I LOVE IT! Anyway. Winter isn’t really coming in Dubai, but the weather is changing. I know many of my readers are from Europe and the U.S so, winter is definitely coming to you, which means SOUP time!
This soup is perfect for the upcoming winter holidays. It’s warming, it’s comforting, and it uses all the classic fall ingredients. This is actually one of my lunch recipes in my group program Thrive with Plants! It’s a program perfect for newbie vegans, those that are transitioning, and anyone looking to drop weight for the holidays, all while incorporating more PLANTS into their diet, because this is the KEY to changing your lifestyle! You can register here, we start October 16th so you still have time to grab a spot >> Thrive with Plants 14 Day Slim down register.
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.
BUTTERNUT SQUASH SOUP WITH A HINT OF APPLE
Makes 4 servings
2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
1 inch fresh ginger root, minced
1/2 teaspoon ground turmeric
Pinch of cinnamon
Pinch of cardamom powder
Pinch of ground cloves
3 carrots, peeled and chopped
1 green apple, peeled, quartered, and chopped
3 cups water
4 cups chopped butternut squash
Himalayan sea salt and pepper to taste
Heat extra virgin olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender (about 6 to 8 minutes). Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil, then cover partially and reduce to a simmer. Use an immersion blender to puree the soup and then season with Himalayan sea salt and pepper to taste. Cook until vegetables are tender, about 20 minutes. Let it cool slightly.
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I hope to see you on the inside!
Stay Happy and Healthy!