Thanksgiving Squash or Pumpkin Soup a big hit with Guests and Family

Make this scrumptious Squash or Pumpkin

Thanksgiving Squash or Pumkin Soup made with Super Immunity herbs and spices

Soup for Thanksgiving or other Holidays and get rave reviews from your guests, serving them healthy food with protective immune system herbs and spices.

---

Cary’s Reflections…
Eating with the seasons integrates us with the rhythms of the Earth…one of the best foods to harmonize this way, is abundant, colorful exotic squashes harvested in the fall…don’t miss making this soup as a special Thanksgiving treat.

This soup takes a little time but is really worth the effort. One of those dishes that really offsets the holiday table. It is a favorite from my Super Immunity Secrets™ ebook. Be sure to post a comment below to tell us how your guests and family loved it!

Winter Squash – use any winter squash or pumpkin available in season, preferably organic to make this great fall or winter soup. When you shop at your local farmers market or natural foods grocery you’ll discover all kinds of winter squashes you’ve never seen before – and they are yummy!

Start out by placing the squash(s) you have on a large baking sheet and bake at 300° till tender. If a pumpkin or large squash you may want to cut it in half to bake more quickly.

When tender, remove from oven, let cool a little. Scoop out seeds (put these on a baking sheet and season with a little olive oil, sea salt, soy sauce and bake till crunchy/ enjoy). Then cut up or spoon out the “meat” of the squash and add to broth below. Use about ½ the squash to simmer with the broth and add the rest later after blending the broth.

BROTH: Start in large soup pot with 2-3 quarts water.
Add 3-4 cups squash or pumpkin (above)

Add Super Immunity ingredients:

1 Onion, peeled, diced
2 cloves Garlic, peeled, diced
2 chunks Ginger root (remove after cooking)
1 heaping Tablespoon Oregano
1 teaspoon Curry powder

½ teaspoon Cumin
1 heaping teaspoon ground Corriander
½ teaspoon Green or Red Chili powder
1 teaspoon crushed Red Chili
1 teaspoon Dill Weed

Simmer at least ½ hour or so till ingredients are melded.

Turn off heat. Remove ginger chunks if you wish.

When cooled a little, blend the soup in blender. Return to pot and add remaining 3 cups or so of baked/chunked squash or pumpkin. Warm up again if needed.

Add and stir in:

1 T natural, organic Soy Sauce
1 T cold pressed, virgin Olive Oil

Serve into bowls and top with
Chopped fresh Cilantro
Finely sliced Green Onion
A pinch of ground Corriander

TASTE AND SERVE with crusty whole grain bread and fresh salad of your choice.

Hey if you have a Favorite Healthy Holiday recipe to share we’d love to see it! post it as a “Comment” below…

Tagged as: healthy, holiday recipes, immune system, protective foods, recipe, vegan, vegetarian