A Modern Day Guide to Therapeutic Lifestyle Design and Healing Chronic Stress from the Inside Out!
Based in the San Francisco Bay Area
Christina Pandolfo, MS, OTR/L, NC
thetherapeuticfoodie@gmail.com
One of my favorite things about fall is cooking warm and comforting recipes like this Butternut Squash and Thyme soup. This soup is incredibly easy to make – so easy in fact I was able to make it while entertaining my eight month old nephew and vivacious pup! Buying the butternut squash already cut and cubed really helped me cut down on the preparation time. Check your local grocery store, I know that Trader Joe’s has butternut squash already cut, cubed and ready to go!
Besides being simple to make, this recipe is also deeply nourishing. Butternut squash is a good source of vitamins C, B1, and B6; and also a great source of fiber, potassium, and folic acid. Adding thyme as a garnish packs in additional therapeutic benefits since it is anti-bacterial, anti-fungal, and anti-viral…perfect for the upcoming cold season!
Simple Butternut Squash & Thyme Soup
Ingredients
- 1 tablespoon of coconut oil (you can also use olive oil or ghee)
- 4 cups of vegetable broth
- 1 pound of cubed butternut squash
- 1 large yellow onion, chopped
- Sea salt and freshly-ground pepper to taste
- Fresh thyme for garnish
Instructions
- Using medium heat, warm the coconut oil in a stockpot
- Add the onion and sauté until the onion is soft
- Add the butternut squash and broth
- Bring to a boil, then reduce the heat to a simmer
- Keep covered for approximately 30 minutes or until the squash is soft
- Remove from heat and add sea salt and freshly ground pepper, to taste
- Use an immersion blender and blend until the soup is smooth. (You can also use a regular blender if you do not have an immersion blender – just allow the soup to cool, then blend in small amounts, and return to the stockpot).
- Pour into soup bowl and garnish with thyme.
Enjoy!
Nutritional References: Murray, M (2005). The Encyclopedia of Healing Food. New York: Atria Books.
