Mini Post: My Favorite Anti-inflammatory Soup

I felt the urge to embrace the coming autumn yesterday. The urge came in the form of making butternut squash soup. I love having a big batch of soup in the refrigerator to add to my lunch, or for a snack. Butternut squash has a significant amount of vitamin C and fiber. It also has iron, potassium, magnesium, B-6, calcium, and small amounts of protein. Mixed with the nutrients in the onion, garlic, and apple, plus the oleic acid in extra virgin olive oil, this nutrient-dense soup is a great addition to your anti-inflammatory diet!


Butternut Squash and Apple Soup

1 small yellow onion, diced
Extra virgin olive oil for sauteeing
2–3 cloves of garlic, minced
1 Granny Smith apple, diced
1/2 tablespoon nutmeg
1 small butternut squash
4 cups vegetable broth
Salt, black pepper, a dash of apple cider vinegar, olive oil to taste
Optional: ½ cup coconut milk

Cook the squash whole in your oven at 350oF until soft. Peel, cut in half, and remove the seeds.

Sauté the onion and apple until translucent, then add in the spices and garlic.
Toss in the butternut squash and the vegetable broth, and bring to a boil.
Simmer until the apples are tender.

Blend with an immersion blender or a stand-up blender, and enjoy!

Let me know if you want more tips on an anti-inflammatory diet.

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