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Spiced Butternut Squash Soup


Oh, Fall. Why do you have to signal such toxic cravings? Between the Halloween candy, pumpkin spice lattes, pies, cookies, mashed potatoes and more it is so hard to keep a clean lifestyle!

One thing I instill in my clients is that they should never feel as though they are missing out. If you are living a cleansing lifestyle, your body can walk by the donuts at work without flinching and you can order the quinoa over the cheeseburger with glee.

But during the holidays, that doesn’t become so easy. Not only is temptation everywhere but it feels as though it’s a part of tradition. And when it gets a little colder and a little darker, sometimes you just want a little comfort food.

But fear not, healthy eater. I have found the perfect Fall comfort food to totally satiate those seasonal cravings.

This soup tastes like Autumn. It’s creamy and heartwarming and perfectly spiced. If you are a fan of rich, thick and creamy soups, this one will be right up your alley.

I added a new favorite ingredient- Let’s Do It Organic Creamed Coconut. Unlike other coconut milk products on the market this is organic coconut only, no other additives. It perfectly balanced the spices in the soup.

Here’s what I love most about this soup: it totally dispels the idea that you have to eat raw veggies to be cleansing. This soup is absolutely cleansing and it’s also nourishing, rich and delicious.

There’s this idea this time of year that there’s no point in cleansing. I mean the holidays are coming up and you will just inevitably break your cleanse, right? Wrong!

With soups such as this one, you have the best of both worlds. You can eat comforting, seasonal foods and not wake up with 15 extra pounds on New Year’s Day :-)

Rezept für 4 Portionen

Spiced Butternut Squash Soup

1 butternut squash medium sized, peeled and cut into 1 inch cubes (about 3 cups)
1 yellow onion diced
2 cloves garlic chopped
1 tbsp curry powder
1 tbsp olive oil
4 cups vegetable broth organic
¾ cup creamed coconut (I use Let’s Do Organic Creamed Coconut dissolved in hot water)

In a soup pot, heat olive oil over medium health. Add onion and sauté for 5-6 minutes until softened and translucent. Add garlic and sauté for another 30 seconds.

Add turmeric and curry and mix well. Add squash and broth and mix. Bring to a boil and then reduce heat to simmer until squash is tender, about 15 minutes.

Stir in creamed coconut and put soup into a blender. Cover with a towel and blend on low-medium heat until smooth. Pour back into pot and heat through. Adjust seasonings as needed.


Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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