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The ultimate fall comfort food! It’s creamy and heart warming and oh so delicious!
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Here are some of the many health benefits of the ingredients:
- Butternut squash is an excellent source of carotenoids antioxidants, for strengthened immune system and lowered heart disease & cancer risk
- The prebiotic & starch-related components in squash, onion, garlic, apples & functional mushrooms have antioxidant, anti-inflammatory, as well as anti-diabetic, detoxifying & insulin-regulating properties
- The soup provides a source of B1, B3, B6, B5, & folate vitamins, which help to combat stress, energize your body & boost your mood
- Functional mushrooms {Balance blend includes Reishi, Lion’s Mane, Maitake, and Shiitake} are important for providing antioxidants to repair free radical damage, help to calm cortisol & manage stress, balance blood sugar & provide anti-inflammatory as well as cognition support. Reishi mushroom may also increase “good” HDL cholesterol and decrease triglycerides. (Source)
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Recipe Ingredients:
2 large apples, sliced
1 large butternut squash, cut in half & deseeded
1 yellow onion, peeled and cut in half
1 Tbsp extra virgin olive oil
4 cups chicken or vegetable stock
1 can coconut milk (I used full fat)
1 garlic head
1 Tbsp ginger root, shredded
2 tsp Balance blend of functional mushrooms by Eversio Wellness
1 tsp sea salt
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How to make:
- Preheat oven to 425F.
- Place squash, cut side up, and onion onto a baking sheet covered with parchment paper, topping with olive oil & a sprinkle of salt. Slice off the top of the garlic bulb and wrap in tinfoil. Bake vegetables and garlic for 45-55 minutes. (remove onion at 40 minutes)
- When squash is finished roasting, carefully remove skin without burning yourself. Roughly chop squash and add to the blender along with the rest of the ingredients, working in batches. Don’t put too much in at once as the heat can expand and start to ooze out the top!
- Once blended, add soup into a large pot and warm up until hot.
Makes roughly 4-6 main servings.
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