EWWK: Spiced Butternut Squash Soup


2 tablespoons extra-virgin olive oil
Sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cardamom
4 carrots, peeled and sliced 1-inch thick
1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (see Cook’s Note)
6 cups Magic Mineral Broth (http://bit.ly/2ioCCgh) or good quality store bought veg. broth
¼ teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
¼ teaspoon orange zest
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice, plus more if needed


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl combine the olive oil, ¼ teaspoon salt, and the cumin, coriander, and cardamom; stir until well combined. Add the carrots and butternut squash and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet and roast for 30 minutes or until tender.

Pour one-third of the broth into a blender. Add the pepper, ginger, orange zest, and one-third of the roasted vegetables and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in ¼ teaspoon salt and the orange juice and lemon juice. Taste; you may want to add another spritz of lemon juice or a pinch of salt. Store the soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Yield: 6 Servings (serving size: 1 ¼ cup).
Nutrition Breakdown: Calories: 110, Fat 4.5g (0g saturated fat), Cholesterol 0mg, Sodium 420mg, Carbohydrate 17g, Fiber 3g, Protein 1g, Potassium 445mg, Phosphorus 25mg.
Percent Daily Value: 70% Vitamin A, 40% Vitamin C, 6% Iron, 8% Calcium
Carbohydrate Choice: 1 Carbohydrate
Diabetes Exchanges: 1 ½ Vegetable, 1 Starch, 1 Healthy Fat

Recipe from and used with permission from: CLEAN SOUPS: Simple, Nourishing Recipes for Health and Vitality. By Rebecca Katz with Mat Edelson.