• Monika Siecinski


This anti-inflammatory butternut squash soup will not only nourish your body, but will also warm your soul. This recipe is packed with anti-inflammatory properties, antioxidants, vitamins, minerals and fibre.

Butternut squash is high in vitamin A, which is known to reduce inflammation. The addition of turmeric and ginger only further increases the anti-inflammatory properties of this soup. Turmeric's active ingredient, curcumin, is an anti-inflammatory compound and dramatically increases the antioxidant capacity of the body (which helps in neutralizing free radicals). Ginger's properties inhibit several enzymes and genes that contribute to inflammation. Plus all of the other ingredients in the soup are immune boosting, detox friendly and promote healthy skin and hair.



1 medium sized butternut squash, roasted, peeled and cubed

1 teaspoon coconut oil

1 medium sized onion, diced

2 garlic cloves, minced

1/2 inch piece of ginger, grated

2 parsnips, peeled and diced

2 carrots, peeled and diced

3 celery ribs, diced

3/4 teaspoon turmeric powder

1/2 teaspoon cumin powder

2 cups broth (vegetable or bone)

Herbamere (vegetable salt), to taste

black pepper, to taste

8 kale leaves, chopped (optional)


1. To roast squash, cut lengthwise and place face down on parchment paper. Roast in oven at 375°F for 35 minutes. Remove from oven and let cool. Peel squash and cube.

2. On low to medium heat, add coconut oil to stock pot and sauté onion, garlic and ginger for about 2-3 minutes or until onion becomes translucent.

3. Next, add parsnips, carrots and celery and sauté for about 3-5 minutes, until vegetables soften.

4. Add turmeric and curcumin and mix well to ensure that all vegetables are evenly coated with the spices.

5. Add broth. Bring to a boil and simmer for approximately 35 minutes.

6. Add salt and pepper, to taste.

Optional: Can add kale leaves in the last 5 minutes of cooking so that the kale wilts.

Can store in refrigerator in a sealed glass container for up to 5 days.