Cinnamon and Nutmeg Spiced Squash Soup

Cinnamon and Nutmeg Spiced Squash Soup

As the season’s shift and the weather cools, it’s a wise idea to incorporate more warming and nourishing foods into your diet. Winter squash is definitely one of those prized ingredients that I love during the fall and winter months. It is not only warming, sweet and delicious, it contains quite a few carotenoids that support good health: alpha-carotene and beta-carotene, lutein, zeaxanthin, and beta-cryptoxanthin. According to studies, dietary carotenoids provide health benefits by decreasing the risk of disease, particularly certain cancers and eye disease.  “The carotenoids that have been most studied in this regard are beta-carotene, lycopene, lutein, and zeaxanthin. In part, the beneficial effects of carotenoids are thought to be due to their role as antioxidants. Beta-Carotene may have added benefits due its ability to be converted to vitamin A. Furthermore, lutein and zeaxanthin may be protective in eye disease because they absorb damaging blue light that enters the eye.”

But, besides the scientific mumbo jumbo, squash has a sweet flavor that helps support the stomach/spleen/pancreas. This is the system in the body that thrives on the naturally sweet flavor of good starches and carbohydrates. I’ve also included some savory and warming spices into this recipe. Both cinnamon and nutmeg bring heat into the digestive system, helping you digest your food better. Try it yourself and see how you feel. I bet on a cold blustery day, your body will thank you for this delicious meal.

This recipe was contributed by Andrea Beaman.

Cinnamon and Nutmeg Spiced Squash Soup

Print Recipe Pin Recipe

Course Soups

Ingredients

  

• 2-3 tbsp grass-fed butter
• 1 Onion peeled and diced
• 4 cups Butternut Squash peeled and cubed
• 1 tsp real sea salt
• 3 inches Ginger peeled and chopped
• 1 tsp organic ground nutmeg
• 1 1/2 tsp ground cinnamon
• 4-5 cups duck stock, water, or milk

Instructions

 

• In a soup pot on medium high heat, saute onion and squash in butter for 3-4 minutes.
• Add sea salt, ginger, nutmeg and cinnamon. Add stock and bring to a boil. Cover and reduce heat to simmer for 15 minutes.
• Put all ingredients into a food processor or blender and puree. Add soup back to the pot and season with more salt if needed. Enjoy!