This is the perfect dish to make in the fall when the hard-shelled squashes appear at the market. The nutty taste of butternut squash is combined with the mild anise flavor of fennel, creamy cauliflower and a bit of sweet apple. It just so happens this is what your body needs right now to keep your immune system strong and boost your digestive fire.
They protect your gut from the dry cold of the coming winter by soothing, warming and lubricating the intestinal walls.
Cauliflower is a cruciferous vegetable with fantastic health benefits. It’s good for your heart, full of antioxidants, packed full of vitamins A, C and E as well as fiber. The combination of vitamins and antioxidants from cauliflower helps boost your immune system.
Fennel has a mild flavor similar to licorice or anise. It contains compounds that are very soothing to the digestive system. Anethole is the main active ingredient of fennel. It is antimicrobial (kills germs). The flavonoids like quercetin are an antioxidant, antibacterial, and anti-inflammatory.
Since fennel contains lots of dietary fiber, it acts like a small brush as it moves through the digestive system, clearing the colon of toxins.
Apple pectin is a great detoxifier of the gut wall resulting in significant and beneficial changes to gut microbes. The pectin is found in the skin, be sure to get organic apples.
Butternut squash is full of fiber making it an exceptionally gut and heart friendly vegetable. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of the nervous and immune systems.
This soup is also made with two of my favorite healing spices; turmeric and ginger.
Turmeric contains a compound called curcumin which is a strong anti-inflammatory. Studies find it to be an excellent compound for reducing all kinds of inflammation, fighting infections and boosting immunity. Curcumin is also shown to increase cognition. Turmeric can be used to help treat a variety of digestive problems, including digestive tract inflammation and reduction of gas and bloating.
Black pepper is added to enhance the absorption of curucmin. (1)
Ginger is called the universal spice in Ayurveda. Scientific studies have shown it supports healthy microbes, a healthy intestinal wall and acts as a digestive stimulant for nutrient assimilation.
Simplicity is what I love about this soup.
As we head into the holiday season we need an easy recipe with just a few ingredients. Something delicious and satisfying for breakfast, lunch or dinner. Healing Autumn Vegetable Turmeric Soup is perfect.
Chop the vegetables; butternut squash, cauliflower, fennel, onions and garlic. Coarse chopping is all you need since you’re going to be blending everything. Blended soups are so easy to make.
SAUTE onions and garlic in a pot.
Add the vegetables, ginger, turmeric and broth. SIMMER.
BLEND into a smooth and creamy soup delight.
GARNISH with coarse sea salt (I like Maldon) and chipolte pepper, if you like spicy. I love a little kick to my food. But if you prefer mild tastes, garnish with smoked paprika.
This time of year there’s nothing better than a hearty, warming soup loaded up with a variety of healing fall vegetables and spices.
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Healing Autumn Vegetable Turmeric Soup is one of my personal healing elixirs with warm comforting flavors, healing spices and beautiful golden color.
- 2 tablespoons coconut oil or ghee
- 1 large onion, chopped
- 2 cloves garlic, coarsely chopped
- 1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder
- 2 tablespoons chopped fresh turmeric or 2 teaspoons dried turmeric
- 4 cups butternut squash (1 small)
- 2 cups fresh fennel, stalks removed, bulb coarsely chopped (1 medium fennel)
- 2 cups cauliflower, chopped
- 1 cup organic apple, chopped with peel left on if organic (peel if not organic)
- 4 cups chicken bone broth or vegetable broth
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon black pepper
- Maldon salt flakes, (or any coarse salt), Chipotle powder or smoked paprika for garnish
- In a large soup pot, heat the oil over medium high heat.
- Add onion and a pinch of salt, saute for 5 minutes until onion is translucent.
- Add garlic, ginger and turmeric. Saute 30 seconds until fragrant. Add the butternut squash, fennel, cauliflower and apple. Stir to combine.
- Season with sea salt and black pepper. Add stock and cover. Bring to a boil over high heat and then lower to a simmer. Cover and simmer for 20 minutes or until the butternut squash is tender.
- Transfer to a blender or use an immersion blender and blend until smooth.
- Serve warm with a sprinkle of coarse salt and chipotle powder (if you like spicy, I do) or smoked paprika.
- Prep Time: 20
- Cook Time: 20
- Category: Soup, Breakfast, Lunch, Dinner
- Cuisine: Vegan, Paleo, Gluten Free
Keywords: healing turmeric soup, autumn vegetable soup, fall vegetable soup