Curried Butternut Soup with Almond Milk (Alkaline, Vegan, Gluten-Free friendly recipe)

Butternut squash is high in dietary fibre and potassium which is important for bone health, it also contains a significant amount of vitamin B6 which is essential for the proper functioning of both your liver and immune system. Almonds are great for detoxifying your liver; their high vitamin E content is known to help clear out fatty deposits that may be lurking in your liver after a long winter of comforting, heavy foods. Turmeric is another great liver detoxifier due to its anti-inflammatory properties. The garlic and ginger are also known for their liver detoxifying abilities as well as their anti-inflammatory properties. This is an incredibly flavorful soup, although it is spicy, and can be enjoyed at anytime of the day either hot or cold.

Energize Your Body & Mind with This Super Easy Alkaline Soup Recipe!

Serves 4

Preparation time: Approximately two hours in total.

Ingredients:

• 4 Cups (1litre) Diced raw butternut squash (pumpkin)
• 1 Tablespoon (15ml) Extra virgin coconut oil
• 8 Cups (2litres) Almond Milk (coconut milk is also fine, choose what works for you)
• 1 Tablespoon (15ml) Fresh ginger root, finely grated
• 1 Tablespoon (15ml) Ground turmeric
• 1 Teaspoon (15ml) Fresh red chili, finely chopped
• 1 Teaspoon (5ml) Fresh garlic, finely chopped
• 1 Teaspoon (5ml) Organic sea salt
• 4 Tablespoons (60ml) Raw Almonds, finely chopped for serving

Instructions to pre-cook the butternut squash:

1. Preheat the oven to 350 degrees (200 degrees Celsius).
2. Place the diced butternut into an oven proof dish.
3. Add the chopped garlic, ginger, chili, sea salt and ground turmeric.
4. Stir all together so that the butternut is completely covered in the spices.
5. Add the coconut oil and stir again, making sure all the butternut is well coated.
6. Bake in the oven for one hour until the butternut is golden brown and soft.

Instructions to make the soup:

1. Place the cooked butternut into a saucepan.
2. Add the almond milk and bring to the boil.
3. Allow to simmer at a low heat for one hour.
4. Remove from the heat and allow to cool.
5. Once the butternut and almond milk mixture is cool, place in a blender or food processor and blend until smooth.
6. Choose whether you would like to serve the soup hot or cold.
7. Divide the soup into four separate serving bowls.
8. Sprinkle 1 tablespoon (15ml) of the raw chopped almonds over each bowl of soup and serve.

-Feel free to garnish your Alkaline Soup with parsley, mint and/or some cilantro.

-Experiment suggestion- butternut squash could also be replaced by other veggies of your choice (broccoli, sweet potato, zucchini…)- let me know the results please! I recently tried to make another Alkaline Soup Recipe with red bell peppers and it was amazing. More recipes coming soon!

Enjoy!

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