Alkaline Butterneut Squash Soup - Dr. Sebi Inspired Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk reduces calories while maintaining creaminess.

butternut squash

💰Cheaper: pumpkin

Pumpkin is often less expensive and can be used interchangeably.

Peel and dice the butternut squash into small cubes.

Chop the onion, garlic, carrot, and celery into small pieces.

Heat olive oil in a large pot over medium heat until shimmering.

Add the chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in the diced butternut squash, ginger, nutmeg, and cinnamon; cook for 2-3 minutes until fragrant.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the squash is tender, about 20 minutes.

Remove from heat and let cool slightly.

Blend the soup until smooth using an immersion blender or a countertop blender.

Stir in coconut milk and lemon juice; season with salt and black pepper to taste.

Reheat gently before serving, garnished with fresh herbs.

Cooking Techniques

Spice Level:

Dietary