Butternut Squash Cleansing Detox Soup

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Photo credit: © Eatwell101.com

Ingredients list for the  Butternut Squash Cleansing Detox Soup

• 1 butternut squash, about 2.5-3 lbs, peeled and diced
• 1 lb carrots, about 8-10, peeled and sliced
• 1/2 red onion, sliced
• 4 cups vegetable broth
• 2 tablespoons freshly squeezed orange juice, about 1/2 orange
• Zest from 1/2 orange
• Salt and fresh cracked pepper
• 1 teaspoon turmeric
• 1 teaspoon cayenne 
• One 1-inch knob of ginger, peeled and chopped
• 1 tablespoon olive oil, for drizzling

Photo credit: © Eatwell101.com

Directions 

1. To make the butternut squash detox soup: In a large pot, add diced butternut squash, carrot, and onion. Add turmeric, ginger, and cayenne, and cover with vegetable broth and bring to a boil, stirring occasionally. Turn the heat down to a simmer and partially cover. Cook for 15-20 minutes or until squash and carrots are soft and cooked through.

2. Use an immersion blender to puree the butternut squash detox soup until it’s smooth. Add orange juice and adjust seasoning to your liking. Serve hot with a drizzle of olive oil or coconut milk and chopped parsley. Enjoy!

Photo credit: © Eatwell101.com

How to dice a butternut squash easily

First, peel the squash using a vegetable peeler. Then cut the squash into two parts with the head on one side, and the “belly” with the seeds on the other side. The butternut squash will be easier to handle that way. With the thinnest part, cut 1/2 inch thick rounds that you can dice easily. Cut the other part in half and scrape the seeds out. Then cut the remaining flesh into cubes. Make sure to use a sharp knife and a sturdy cutting board (if your cutting board tends to slip, slide a damp dishtowel beneath it to stabilize).

How and how long to keep the butter squash detox soup leftovers?

You can keep the butter squash detox soup in an airtight container for up to 3 days in your refrigerator. Reheat gently in a saucepan over medium-low heat.

Can we freeze the butternut squash detox soup?

If you can’t eat all of the butternut squash soup in the next few days, you can freeze it and save it for later! This butternut squash soup tends to freeze very well, and you can store it in the freezer for up to 3 months in an airtight container. To reheat, simply thaw the soup in the refrigerator overnight, then reheat it on the stove until smooth again. Adjust the seasonings, if necessary.

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