With the winter season looming for many of us, our thoughts start to drift towards warming foods and recipes that can not only fill us up but also help fight the inevitable colds and flu that start circulating through schools and homes. The trick is finding recipes that you and the family will love, that have sufficient anti-bacterial and viral activity to actually ward off infections and help remove them should they try and take hold.
In this vein, here are two seasonal, warming, and infection fighting soups that are easy to make and delightful to the taste buds.
Curried Butternut Squash Soup
This delicious soup provides the seasonal flavour of squash and combines it with a variety of warming vegetables and spices, to create a meal that is high in vitamin C and loaded with antibacterial and viral qualities. Make a big batch, because it will go fast!
- 1 medium butternut squash
- 3 tbsp of coconut oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 tsp of minced fresh ginger root
- 1 tbsp curry powder
- 1 tsp sea salt
- 4 cups organic chicken broth
- 2 ripe pears, peeled, cored, and diced
- 1/2 cup of coconut milk
- Preheat oven to 375F (190C)
- Cut squash in half lengthwise; discard seeds and membrane.
- Place squash halves, cut sides down, on the prepared baking sheet.
- Roast in preheated oven until very soft, about 45 minutes.
- Scoop the pulp from the peel, and reserve.
- Melt coconut oil in a large soup pot over medium heat.
- Stir in the onion, garlic, ginger, curry powder, and salt.
- Cook and stir until the onion is soft, about 10 minutes.
- Pour the chicken broth into the pot, and bring to a boil.
- Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth.
- Return the soup to the pot, stir in the coconut milk, and reheat if necessary.
Squash Ginger Soup
This soup also incorporates the seasonal vegetables of squash and carrots with the zing of ginger, to deliver a jolt of vitamin C, carotene, along with the antibacterial and viral qualities of ginger. If you like a spicier soup, this will hit the spot!
- 1-2 tbsp organic extra virgin coconut oil
- 1 acorn or butternut squash, skinned and chopped
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 2 celery sticks, chopped
- 3 cloves of garlic, minced
- Large piece of ginger root (3 inches long)
- Spring or filtered water
- Sea salt to taste
- Sauté carrots, onions, celery, and garlic in coconut oil.
- Add squash and ginger.
- Cover with filtered or spring water.
- Simmer for 30 minutes.
- Puree and adjust water to desired consistency.
- Add sea salt and simmer for 10 more minutes.
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