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!
Dr. Jiwani’s Butternut Squash Soup
Serving: 16 – 20 servings
4 Organic Yellow Onions, Medium Sized, Diced
2 Organic Granny Smith Apples, Diced
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)
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
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
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
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
For a Healthy, Low Carb, Allergy-Free Holiday Feast Serve:
(It’s a Paleo Keto Vegan Low Carb Gluten-Free Grain-Free Egg-Free Dairy-Free Corn-Free Soy-Free Sugar-Free Festive Spread)
- 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!
This information is for educational purposes only and does not advocate self-diagnosis. Due to individual variability, consultation with a licensed health professional, such as a licensed naturopathic physician is highly recommended, prior to starting a natural treatment plan. For further information, see Terms of our Website.
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