Roasted Butternut Squash Soup
How These Ingredients Support Your Body: A Nutritional Breakdown
Butternut squash: Rich in antioxidants like vitamin C and beta-carotene, which support immune function and may help regulate hormone production and balance.
Baby carrots: Carrots contain beta-carotene, which supports hormonal balance by aiding in the regulation of menstrual cycles and promoting overall reproductive health.
White onion: Onions contain quercetin, a flavonoid with anti-inflammatory properties that may help regulate hormone levels and reduce inflammation in the body.
Full-fat coconut milk: Contains medium-chain triglycerides (MCTs), which can support hormone production and balance by providing essential fatty acids necessary for hormone synthesis.
Vegetable broth: Provides essential nutrients, minerals, and hydration- supporting overall health and aiding in the detoxification processes necessary for hormonal balance.
Sea salt: Contains essential minerals like magnesium and potassium, which are important for adrenal health and hormone regulation.
Black pepper: Contains piperine, which can enhance nutrient absorption and support the metabolism, indirectly aiding in hormone balance.
Garlic powder: Garlic contains sulfur compounds that support liver health and detoxification processes, helping to maintain hormonal balance.
Ground cinnamon: Helps regulate blood sugar levels, preventing spikes and crashes that can disrupt hormone balance, particularly insulin.
Ground nutmeg: Nutmeg contains compounds that may have a calming effect on the nervous system, supporting hormones by reducing stress levels.
Cayenne pepper: Contains capsaicin, which can boost metabolism and improve circulation, indirectly supporting hormone balance by promoting overall health.
Roasted Butternut Squash Soup
Ingredients
- 5 cups cubed butternut squash (~1 small butternut squash)
- 2 cups baby carrots
- 1 medium white onion, cubed
- 1 can full fat coconut milk
- 2 cups vegetable broth
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 425F. Place squash, carrots, and onion on a large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Bake in the oven for 25-30 minutes, or until easily pierced with a fork.
- Once done, add to the blender with the rest of the ingredients. Blend until smooth. Enjoy!
Notes
For protein you could serve the soup with shredded beef cooked in the instant pot or mix in collagen peptides.
