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Delicious Immune-Boosting Soup

A hand holding a bowl of Butternut Squash, Carrot, and Ginger Soup

This soup will become your NEXT NEW FALL FAVE! Plus, when our immune systems tank during the “flu season,” that's when we need immune-boosting ingredients most! And this soup has it all: anti-inflammatory fighting properties, antioxidants, fiber, protein, and SO much flavor!

Mix things up for Thanksgiving and offer this immune-supporting soup to your loved ones. They'll be thankful you care enough to boost their health and they'll love all the flavors of this delicious soup!

Butternut Squash, Carrot, and Ginger Soup


  • 1 squash, peeled and cubed
  • 1 yellow onion, medium dice 
  • 2-3 large carrots, small chop
  • 3 stalks celery, small chop
  • 1” fresh ginger, minced
  • 2 cloves garlic, minced
  • 3 Tbs butter or avocado oil
  • 1 qt veggie broth 
  • 1 can coconut cream 
  • 6 leaves fresh sage 
  • 2 tsp cinnamon
  • 1-2 tsp turmeric 
  • 1 tsp nutmeg 
  • 1/2 tsp ground clove 
  • Dash cayenne, to your taste
  • Salt and pepper, to taste 


  1. Heat your Dutch oven or large stockpot to medium-high heat. Add oil or butter. Sauté squash, onion, carrot, celery, and ginger in oil or butter for 5 min. Close the lid for a few 5 more min - stir if needed then add garlic and sauté another min. 
  2. Add spices and herbs and give another stir a few times. Then add the liquids and stir. 
  3. Cover with lid and allow the temp to rise and bring it to a simmer. About 20 minutes. Check periodically and stir frequently checking veggies!
  4. Once veggies are tender, transfer half to a blender. Carefully, blend the soup and transfer back to the pot. 
  5. Stir and taste. Adjust spices if needed! Continue to simmer together for another 15 and then serve! 


Soup Topping  


  • 3 cups Brussels Sprouts
  • 2 Tbs coconut oil 
  • 1-2 pears, thinly sliced
  • As many pumpkin seeds as desired


  1. Remove ends of Brussels sprouts and halve. Toss Brussels in coconut oil and bake on a lined sheet tray for 30 min at 350 degrees in a convection oven, or until crispy. (No convection oven? Then cook in a regular oven at 350 degrees for 40-45 minutes or until crispy.)
  2. Garnish with sliced pears and pumpkin seeds.

By Dana Buljaski, Personal Chef and Recipe Developer, @bodyfuelbydana


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