BUTTERNUT SQUASH DETOX SOUP
This soup could be frozen in single servings, consumed as a cup before a meal to help take the edge off your appetite, or consumed as the main course of your meal with some added protein. Butternut squash is a nutritious vegetable rich in vitamins A and C, providing immune system support, promoting healthy skin, and supporting vision. It also contains fiber and potassium, contributing to digestive health and blood pressure regulation. Cashews are another nutritional powerhouse! They are a good source of healthy fats, particularly monounsaturated fats, which are beneficial for heart health. They provide protein, essential minerals like copper and magnesium, and vitamins such as B6, supporting energy metabolism and overall well-being. Consuming cashews in moderation is key due to their calorie density, which makes them a perfect fit in this winter-warming bowl of goodness. 🥣
Equipment
- Blender
Ingredients
- 1 sweet onion chopped
- 4 cloves garlic chopped
- 1 head cauliflower chopped
- 1 Tablespoon olive oil
- 1 Tablespoon curry powder
- 3 Tablespoons yellow miso paste
- 2 cups butternut squash peeled, seeded, and cubed (or frozen and defrosted!)
- 1/2 cups cashews raw
- 8 cups water plus more as needed, for consistency
- 1 Tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant.
- Add curry powder and miso paste and stir to coat onions.
- Add cauliflower, squash, cashews and water. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes.
- Add more water if necessary to keep cauliflower covered. Remove from heat and let stand until cool enough to purée.
- Purée soup (in batches if needed) in blender, covering open center with a towel to allow for steam to escape.
- Season with salt and freshly ground black pepper.
- Ladle soup into bowls and drizzle with olive oil if desired just before serving.
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