This soup has an interesting, delicious, warming taste. In this recipe I used butternut squash, which—just like pumpkin—contains zinc, beta-carotene, potassium, calcium, and folate.
The Pumpkin Seed Oil I use is 100% pure. It has a beautiful greenish-color to it because of the high chlorophyll content. You’ll find that greens and chlorophyll are powerful detoxifiers in the body). Macadamia nuts add fiber and are an excellent source of protein, monounsaturated fats, omega-6 fatty acids, thiamin, and potassium.
Ingredients
1 medium butternut squash, cooked and scooped out (alternatively, use 2 cans or a box of pureed pumpkin)
1 cup peeled and diced apples (Granny Smith)
1 onion, quartered
1 rib celery, chopped
3 small garlic cloves
2 teaspoons fresh ginger, peeled and grated
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
2 1/2 cups water
3/4 cup macadamia nuts (4 ounces) coarsely chopped
Optional: 2 tablespoons Pumpkin Seed Oil if you have. This adds incredible antioxidant power to your recipe.
Directions
In a large saucepan, combine the squash, apples, onion, celery, garlic, ginger, oil, cardamom, turmeric, and water. Bring to a simmer and cook until squash is tender, about 15 minutes. Transfer the mixture to a blender. Add the macadamias and pumpkin seed oil. Blend on high for a minute or two. Garnish with rosemary or paprika.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
