Warm your bones and prepare your body for subzero temps with this nourishing + delicious winter soup. Ginger, cayenne, black pepper, & cinnamon cultivate heat, while turmeric supports immune system and reduces inflammation, improving connective tissue and joint comfort + flexibility. Cardamom soothes the mind and lifts the spirits.  Pepitas, rich in zinc and iron, support healthy hemoglobin and white blood cell functions, keeping energy levels high and telling the common cold and flu to take a hike!

1 medium to large butternut squash
1 Tbsp fresh ginger, peeled and minced
2 Tbsp ghee* (clarified butter)
3 cups organic vegetable stock
1 cup organic Half & Half
1 tsp organic ground turmeric
1 tsp sea salt
1/8 tsp fresh ground black pepper
1/8 tsp cayenne pepper
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
2 Tbsp pine nuts
2 Tbsp pepitas (pumpkin seeds)

* if ghee is new to you, check out our post on Nourish Wellness to learn how to make your own!
**use stainless steel or cast iron pans for cooking, avoid using aluminum or non-stick pans as these can leach harmful elements into the food.

Preheat oven @ 350 degrees. In a roasting pan, with a bit of water in the base, roast your rinsed, whole butternut squash for 45-60 minutes. When ready, the skin will be golden and the flesh will be tender and still a bit firm.

Remove squash from oven, and allow to cool to a comfortable temp for handling with your hands. Use a sharp knife to remove the stem and base ends, then slice the squash once length-wise. Scoop out the seeds (you can save these and roast later for a tasty snack ☺ ) and peel the squash. Cut into 2 inch chunks.
Add 1 cup veggie stock to the butternut, and blend into a smooth puree, using a food processor or hand mixer.
In a small sauté pan**, heat 1 TBSP ghee and brown the minced fresh ginger for 1-2 minutes, stirring often. Add the ginger and ghee to the butternut puree and blend again, using the food processor or hand mixer.

Transfer puree to a stock pot** and add:
2 cups veggie stock
1 cup organic half & half
1 tsp organic ground turmeric
1 tsp sea salt
1/8 tsp fresh ground black pepper
1/8 tsp cayenne pepper
1/4 tsp ground cardamom
1/2 tsp ground cinnamon

Stir while simmering over medium heat, about 20 minutes, to allow the spices to infuse healing yumminess into the soup. In your sauté pan, melt the last Tbsp of ghee, and toast the pine nuts and pepitas along with a dash of sea salt.

Ladle up your bowls, garnish the soup with the toasted nuts and seeds, and enjoy!!! Make extra and share with a neighbor!

Created by Ann Collins, MD, RYT