Recipe: Dr. Jiwani’s Butternut Squash Soup

(Low Carb Gluten-Free Grain-Free Dairy-Free Egg-Free Corn-Free Soy-Free Sugar-Free Suitable for Diabetic, Paleo, Keto, Vegan, Allergy Conscious & Candida Diets)

Butternut Squash Soup is one of those characteristic fall favourites I yearn for, as the leaves turn colours and you start to notice a nip in the air. Of all the squashes, I find butternut squash the loveliest for recipes. For a while I would hurriedly buy the cartons of soup, reheating and hacking the flavour. 

Dr. Jiwani’s Butternut Squash Soup is ideal for those looking for a warm, comforting meal or starter, yet Low Carb, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free, suitable for even those following Paleo, Keto, Vegan & Grain-Free Diets.

Health Benefits of Butternut Squash:

• Low in Calories & Carbohydrates

• High Fibre for Weight Loss, Stabilizing Blood Sugars & Bowel Regularity

• High Potassium Source for Normalizing Blood Pressure

• High Vitamin A levels over 350% RDA (Recommended Daily Allowance)

• Improves Immunity & Vision

• Improves Skin Appearance

• High Antioxidants Reduce Inflammation

Once my health became an issue, I started reading labels and was astonished to find so much sugar & potential allergens (read “organic spices” as that could be anything) in the carton soups, including a net 18 grams of Carbs per cup!

This year I served Dr. Jiwani’s Butternut Squash Soup as the appetizer to our Thanksgiving meal and it was a huge hit so I thought I would share it as it is quite easy to make!

Happy Thanksgiving!

Dr. Jiwani’s Butternut Squash Soup

Serving:  16 – 20 servings

Dry Ingredients

4 Organic Yellow Onions, Medium Sized, Diced

2 Organic Granny Smith Apples, Diced

Spices

2 tablespoons Organic Ginger, Fresh, Grated

6 cloves Organic Garlic, Minced

1 teaspoon Himalayan Sea Salt

½ teaspoon Organic Cayenne (use more for extra spiciness)

Wet Ingredients

2 Organic Butternut Squash, Large Sized

8 cups Homemade Vegetable Stock

1 cans 400 mL Organic Coconut Cream Earth’s Choice Brand AVOID if Allergic to LEGUMES as Guar Gum

OR

1 cans 400 mL Organic Coconut Milk Earth’s Choice Brand GUAR GUM FREE: Use if Allergic to LEGUMES

4 tbsp Organic Coconut Oil

2 tbsp Organic Raw Coconut Nectar / Yacon Syrup

Instructions

Roast Squash:

Preheat Oven to 400 degrees Fahrenheit

Line Large Cookie Sheet with Foil

Cut Butternut Squash in half, placing 4 halves flesh side down onto cookie sheet

Roast in Oven for 50 – 60 minutes

Butternut Squash is done when soft & mushy; Continue to roast if not soft enough

Let Butternut Squash cool before scooping it out

Butternut Squash should easily separate from its skin, otherwise not roasted enough

Vegetable Stock:

Make Homemade Vegetable Stock first

Homemade Vegetable Stock may be frozen or refrigerated when made ahead of time

Butternut Squash Soup:

Fine chop Onions in Food Processor

Heat Coconut Oil in Stockpot over medium heat

Add & Sauté Onions for 5 minutes

Add Spices & Sauté for another 5 minutes

Add Roasted Butternut Squash meat into Stockpot with Onions & Spices

Add 8 cups of Homemade Vegetable Stock

Cook on low heat to simmer for 15 minutes or more, melding and deepening flavours

Add Coconut Nectar / Yacon Syrup to sweeten

Puree with an Immersion Hand Blender or Blend in the Vita-Mix

Blend more for a smoother, velvety finish

After pureeing soup in the Vita-Mix, pour blended soup back into the Stockpot

Reheat the Butternut Squash Soup on low heat

Add Coconut Milk or Coconut Cream after reheating soup to simmer only

Avoid Boiling Soup once Coconut Milk or Coconut Cream is added to prevent a curdled look

Serve into Soup Bowls & Garnish with a Dollop of Coconut Milk & Thyme Sprig or Jalapeños

Refrigerate or Freeze Leftovers in Freezer Safe  Glass Lock Containers

Tips

• I always make extra and freeze the remaining in Glass Lock Containers to ration the family.
• AVOID PLASTIC due to cancer causing & hormone disrupting chemicals
• Please avoid your specific food allergies. This recipe is allergy-free for some as above, when the correct ingredients are used as per the recipe above.
• Cool Soup first before pureeing in the Vita-Mix
• Always make sure Vita-Mix lid on snapped on shut securely and the dials are on low before starting it
• Avoid getting a partial 3rd degree burn like I did, when hot soup exploded as the Vita-Mix lid popped off, and scalded my forearm!

Get Naturopathic with Dr. Jiwani:  Call 604.679.9988

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