Description
This butternut squash detox soup is perfect for those in serious need of a detox diet and cleanse. It’s a vibrant, healthy soup packed with butternut squash, carrots, ginger, turmeric, and a hint of citrus.
Ingredients
Scale
- 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and diced (about 4–6 cups)
- 1 pound carrots (about 8–10 medium), peeled and sliced
- 1/2 medium red onion, sliced
- 4 cups low-sodium vegetable broth (plus more if needed)
- 2 tablespoons freshly squeezed orange juice (from about 1/2 orange)
- Zest from 1/2 orange
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper (or less, to taste)
- One 1-inch knob fresh ginger, peeled and chopped
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Garnishes:
- Drizzle of olive oil
- Drizzle of coconut milk
- Chopped fresh parsley
Instructions
- Combine Ingredients: In a large pot or Dutch oven, combine the diced butternut squash, sliced carrots, and sliced red onion. Add the turmeric, chopped ginger, and cayenne pepper.
- Add Broth: Pour the vegetable broth over the vegetables and seasonings. Ensure the vegetables are mostly covered (add a bit more broth or water if necessary).
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and simmer for 15-20 minutes, or until the butternut squash and carrots are very tender when pierced with a fork. Stir occasionally.
- Puree Soup: Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until completely smooth. Alternatively, very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot if using a regular blender.
- Add Citrus & Season: Stir in the fresh orange juice and orange zest. Taste the soup and adjust seasoning with salt and pepper as needed. If the soup is thicker than desired, thin it out with a little more vegetable broth or water.
- Serve: Ladle the soup into bowls. Serve hot, optionally with a drizzle of olive oil or coconut milk and a sprinkle of chopped fresh parsley.
Notes
- Butternut Squash Prep: Peeling and cubing butternut squash can be challenging. You can often find pre-cut squash in grocery stores. Alternatively, roast the squash halves first until tender, scoop out the flesh, and add it in step 3 (simmer time can be reduced).
- Ginger: Use fresh ginger for the best flavor.
- Spice Level: Adjust the amount of cayenne pepper to your heat preference. Start with less if you are sensitive to spice.
- Broth: Low-sodium vegetable broth keeps this vegan and allows control over saltiness.
- Blending: An immersion blender is easiest. If using a regular blender, work in batches and vent the lid carefully.
- Consistency: Adjust the final consistency by adding more broth or water if it’s too thick.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently.