The first time I made this quick-and-easy soup, it was 5:30, I had just picked the kids up from gymnastics and hadn’t had time to get to the store. 2 hungry kids and thirty minutes until dinner time. Can you say, wing it? Not only did it work, it was AWESOME. My kids literally licked their bowls and asked for more – my husband and I had to make sure to serve ourselves as well!
It’s not just tasty, it’s packed with vitamins and minerals including Vitamin C and Carotenoids Alpha and Beta. In line with our focus on detoxification this month, the Carotenoids help to do just that. Because Carotenoids need fat to be properly absorbed, the cashew nuts are doing double duty – making the soup smooth and creamy, and helping the Carotenoids to do their job.
- onion - 1 medium size
- butternut squash - 1 medium size, around 4 cups chopped
Butternut squash contains beta carotene which the liver converts to Vitamin A. The body uses the Vitamin A to sweep toxins out of the body.
- chicken broth - 1 quart (may use veggie broth)
- cashews - 1 cup, raw
Cashews make you feel good and look good. High in minerals, they support your heart ,brain, bone and nerve health. These nuts are good for your skin and nails and are also an effective anti-depressant.
- tumeric - 1/2 tsp
- sage - 1/2 tsp
- caraway seeds - 1/2 tsp
- coriander - 1/2 tsp
- garlic - 2 cloves
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- ginger - 1 thumb-sized piece
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
- honey - 1 tsp (optional)
- salt and pepper - to taste
Heat the 3 tablespoons of broth in a large pot.
Add onion, garlic, and ginger.
Cook until the onion is soft.
Add caraway seeds, tumeric, sage and coriander. Mix well until the onion is completely coated.
Add squash. Mix until completely coated.
Add broth and khombu.
Bring to a low boil.
Reduce heat and let the soup cook covered for @ 20 minutes.
When the squash is soft, remove the khombu and mix with a hand blender until smooth.
This soup should be slightly sweet and creamy tasting. The subtle undertones of the spices round the flavor out and make it oh-so satisfying. Tumeric and Sage are powerful anti-inflammtory spices while Carraway Seeds are good for your digestion. Rich in vitamins and essential minerals, sweet and crunchy cashews also help to lower cholesterol. All the while, the squash packs a big dose of the “Brothers Carotene” which promote proper immune function, and protect against oxidative damage which helps to prevent chronic disease and premature ageing.
All of these phytonutrients, carotenoids, vitamins and minerals are working synergistically keep the body healthy. So eat up! It’s good for you.