Butternut Squash Soup with an Anti-Inflammatory Quality


| 11/6/2015 9:00:00 AM


Butternut Squash Soup 

Cool, autumn weather always stirs up soup making in our kitchen! Tonight was one of those nights when we turned to warming flavors, and aromas.

This year's butternut squash crop was not very prolific compared to past seasons. We harvested only a dozen winter squash compared to last year's two bushels!  I used two of these curvy, orange beauties when making tonight’s dinner.

I gave it an anti-inflammatory “flavor” by adding ingredients commonly known to reduce inflammation; ingredients that also pair well with beta-carotene-rich butternut squash and carrots. It always needs to be delicious, too! (I asterisked and gave citations for all of the ingredients known to pack valuable, natural anti-inflammatory properties. Thank you, Mother Nature!)

Consider pairing this soup with an easy salad of romaine, arugula, and barely steamed green beans for crunch. Sprinkle with sea salt and garlic powder; drizzle with olive oil, spritz with lemon. Yield: 4 Servings



Squash Ginger and Turmeric



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