Copyright Mindful Eating 2017

You are going to LOVE this heartwarming and belly-filling and vegan soup!  It’s also a great way to boost your immune system and protect you from colds and flu this winter.

The butternut squash and apple are full of antioxidants, vitamins and fiber.  Don’t forget to let the garlic sit a few minutes before cooking so the virus fighting allicin can form.  Not only do the spices work perfectly together, they will all protect you from inflammation and free radical damage.  Afraid that coconut milk is too fattening?  Don’t worry, it will help keep you satiated and contains mid chain triglycerides that actually boost your metabolism.

1 tbsp avocado or coconut oil
2 garlic cloves, chopped
1 medium onion, chopped
1 cooking apple, cored and sliced
1 large butternut squash, peeled, seeded and diced
1 qt. vegetable broth
1 1-inch piece of fresh ginger, peeled
1 Tbsp curry powder
½ tsp cinnamon
1 tsp salt
¼ tsp ground black pepper
1 cup coconut milk

In a large pot over medium-low heat, add the oil and sauté the onions and garlic until soft, about 3-5 minutes. Add the apple, butternut squash, vegetable broth, ginger, and curry powder. Cover and simmer until the butternut squash is very soft, about 20 – 30 minutes. Remove the piece of ginger and add the coconut milk. Using an immersion or stand blender, puree until smooth. When using a stand blender, be very careful, fill only ⅓ – ½ full and puree in batches. Season with salt and pepper. Garnish with raw pumpkin seeds and enjoy!