Spiced Butternut Squash Soup with Cardamom and Ginger

Makes around 6 servings | Prep Time 10 minutes | Cook Time 15 minutes

Today’s soup is brought to you by the color orange and the letter “A,” as in vitamin A. If you’re craving something naturally sweet, this soup works wonders. The squash, carrots, orange zest, and cardamom sing a sweet song indeed, and the nutrients in this dish provide their own high note. Vitamin A is great at maintaining the integrity of the immune system, while the spices— including ginger, cumin, and coriander—are outstanding anti-inflammatories.

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl combine the olive oil, 1⁄4 teaspoon salt, and the cumin, coriander, and cardamom; stir until well combined. Add the carrots and butternut squash and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet and roast for 30 minutes, or until tender.

Pour one-third of the broth into a blender. Add the pepper, ginger, orange zest, and one-third of the roasted vegetables and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in 1⁄4 teaspoon salt and the orange juice and lemon juice. Taste; you may want to add another spritz of lemon juice or a pinch of salt. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Reprinted with permission from Clean Soups by Rebecca Katz

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Ingredients

2 tablespoons extra-virgin olive oil

Sea salt

1 teaspoon ground cumin

1⁄2 teaspoon ground coriander

1⁄4 teaspoon ground cardamom

4 carrots, peeled and sliced 1 inch thick

1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes (see Cook’s Note on page 47)

6 cups Magic Mineral Broth (page 35), plus more if needed

1⁄4 teaspoon freshly ground black pepper

1 teaspoon grated fresh ginger 1⁄4 teaspoon orange zest

2 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice, plus more if needed