This Butternut Squash, Carrot, and Orange Soup is my latest greatest detox meal. It’s the time of year for a little cleansing. And I feel like I need this more than ever this year. Though we eat pretty healthy year around, the holidays hit us hard this year with tons of sweets along with sickness that kept us inside and less active. Now I’m ready to start my regular workouts again and eat more things like this. Isn’t it funny that when we’re more active we have more of a desire to eat healthy too.
Besides a little food and exercise cleansing, I’ve also spent some time getting my mind refreshed for the new year. I always like to start the new year with a little time of solitude to think through what I want my year to be about. Last year my friend Haley challenged me to come up with a single word to guide my year and I found it to be a lovely way to keep focus throughout the year, helping guide my decisions and plans. This year I did the same.
My word of the year for 2016 – JOY! There so much to this word and I look forward to digging in deep to learn the roots and etymology of the word. What I do know about joy, is that it is not something that can be mustered up but comes deep from within and it’s source can only be through the presence of God in my life. Though this year is already looking like one filled with transitions and change, I hope that I can still embody joyfulness despite my circumstances.
About the recipe – this soup is an easy mixture of bright winter veggies cooked in veggie broth then pureed until velvet-y smooth. I like to top this soup with black rice, or as some call it, forbidden rice. This rich black rice is filled with iron, vitamin E, and antioxidants (even more than blueberries). If you can’t find black rice at your local grocery store, feel free to swap it with brown rice, quinoa, or another cooked grain. Some other garnish ideas for this soup: chopped herbs, toasted seeds, and extra coconut milk.
As I reflected more on the coming year I also could not help but be grateful for for my little group of blogging friends who have joined me on this journey of eating well by eating whats in season. Each one of these bloggers has inspired and encouraged me personally and nutritionally. I hope you can be inspired too. Here are all of our seasonal recipes for this month. Stay tuned every month as we share our best seasonal recipes around the web.
Oatmeal and Citrus Smoothie by Floating Kitchen
Butternut Squash, Carrot and Orange Detox Soup by Vintage Mixer
Winter Minestrone Soup with Pancetta by Flavor the Moments
Broiled Grapefruit by Bless This Mess
Gluten Free Gingersnaps with Lemon Cream Filling by Cafe Johnsonia
Meyer Lemon Tart by Kitchen Confidante
Potato and Leek Soup with Kale by Mountain Mama Cooks
Grapefruit and Avocado Green Salad with Citrus Vinaigrette by Food for My Family
Creamy Mushroom and Leek Chicken Breasts by Foodie Crush
Blood Orange Brûlée Upside Down Cake by Suitcase Foodist
Maple-Cayenne Sausage, Brussels Sprouts and Potato Sheet Dish by Project Domestication
Pink Grapefruit with Brunt Honey Custard by Letty’s Kitchen
Yogurt Brûlée with Winter Fruit by Completely Delicious
Grapefruit Pound Cake with Ginger Marshmallow Icing by Climbing Grier Mountain
This recipe is inspired by a soup I enjoyed at the Solitude Yurt.
- 1 butternut squash, about 2.5-3 lbs
- 1 lb carrots, about 8-10
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons freshly squeezed orange juice, about 1/2 orange
- zest from 1/2 orange
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Remove top stem and bottom of the butternut squash then peel. Slice the squash in half vertically then, remove seeds and stringy insides. Slice squash into 1 inch squares.
Wash and peel the carrots then slice into 1 inch discs.
Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3-4 minutes or until translucent. Add in the squash and carrots. Cook, stirring occasionally for 5-8 minutes or until veggies start to stick to the bottom. Add in broth and bring to a boil. Use a wooden spoon to stir and scrape up any bits that are stuck to the bottom of the pan. Turn the heat down to a simmer and partially cover. Cook for 34-40 minutes or until squash and carrots are soft.
Use an immersion blender to puree the soup until its smooth. Or let the soup cool then puree in a blender. Stir in the coconut milk, orange juice, zest, and seasonings. Adjust seasoning to your preference. Serve hot.
I served this with extra coconut milk, black rice, toasted squash seeds and chopped parsley. Feel free to top the soup with whatever you have on hand - rice, quinoa, nuts, seeds, herbs etc!