It’s November 1st and although I make this soup all year round, now is the BEST time to get fresh squash to make this flavorful squash soup.
Its simple and has many disease fighting and anti-inflammatory benefits. With high Vitamin A content, it improves eye health and this soup is also loaded with potassium, helping decrease blood pressure. It’s high in fiber, which help with gut health and regularity, promotes good bacteria, boosts immunity, reduces inflammation and protects skin with its Vitamin C content. This is a warm filling soup that isn’t heavy, yet has a creamy texture that we love from a good fall soup!
This soup is thick and creamy so it can also be used over pasta for a creamy plant-based option. If you love “cheese style” sauce just top it off with some nutritional yeast and you have another meal. You can also drizzle some along with pumpkin seeds on broccoli or other vegetables for a great side dish!
Utilizing more vegetables in different ways is key when transitioning to eating a plant -diet, especially if you are not a vegetable fan and you are trying things for the first time. It can be challenging while you are getting your palette to change.
At Heartfelt it is not our goal to make anyone become a plant based eater or vegan. It is our goal to help incorporate more meals and foods that help with inflammation and disease fighting benefits. We have personally benefited from changing our eating habits and seen the incredible results from adding in more vegetables and organic foods. In my, Jeni, bio on our blog I go into detail about my medical journey and why this is so important to share.
If you know anyone struggling with a disease or cancer, it is thought that most are caused by inflammation in the body. Help eliminate the inflammation, help the body cure itself. This way the body is working FOR you, not against. Our bodies, on a daily basis, are working hard cleaning and detoxifying the chemicals and pesticides we are ingesting in processed foods and our environment so we need to nourish it properly. THAT’S why we’re here…To help guide, support and create a community of love and no judgement. It’s all in the name of healing.
Crockpot Squash SoupCourse: Soups, AppetizersDifficulty: Medium
An easy crockpot soup that is perfect for the sweater-weather days coming up or, if you’re obsessed like us, all the time!
3 12oz bags (8 cups) of cubed butternut squash
2 medium peeled and cubed sweet potatoes
1 medium sweet onion, diced
3 cups vegetable broth
1 can coconut milk
1 tbsp pure maple syrup
2 tsp cumin
2 tsp all spice or cinnamon
1 tbsp turmeric
salt and pepper to taste
- Place all the vegetables and the vegetable broth in the crockpot and cook on high for 2 hours or cook on stove top until potatoes are soft, about 45 minutes.
- Add coconut milk, spiced and maple syrup
- Use Cuisinart Smart Stick Hand Blender or Nutri-Bullet to purée soup.
- Add salt and pepper to taste and enjoy!
- You can use a crockpot or stovetop to make this super easy soup.