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Easy Slow Cooker Butternut Squash Soup
1 large butternut squash
2 tablespoons olive oil
2 small medium onions
4 cups homemade chicken broth or roasted vegetable broth
1 1/2 teaspoon Celtic Sea salt
1/4 teaspoon nutmeg
¼ teaspoon white pepper
1/4 teaspoon cloves
1/4 teaspoon cinnamon
Cut the squash in half long ways . Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh. Turn your slow cooker to high. Add your homemade mineral dense chicken broth, and the onion. When the squash has finished roasting, peel the skin off and pop it in the slow cooker. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours. Blend in small batches with a blender, or carefully blend with a hand-held blender. Add in the nutmeg, white pepper, cloves and cinnamon. When I serve this soup at parties, I set the spices on the side so my guests can add to their taste. I like the bright orange presentation. So full of good nutrients.
I love this soup! Butternut squash has carotenoids, vitamin C, and manganese as well. And important for those with Lyme or Lyme symptoms, it also has anti-inflammatory benefits. Butternut squash has certain molecules in it that are part of the plant’s natural defense system that are effective as anti-viral, anti-bacterial, and anti-inflammatory substances when we consume them. Butternut squash also contains omega 3 fatty acids in the form of alpha-linolenic acid (ALA). We want these Omega 3’s!
Eat power recovery foods to recover from Lyme disease and Lyme symptoms!! To your good health!