Post-Thanksgiving Detox: Anti-Inflammatory Butternut Squash & Ginger Sage Soup Recipe
After an indulgent Thanksgiving feast – and let’s be honest, probably an indulgent few meals after Thanksgiving, – your body may crave a light, nutrient-packed meal to help reset and feel balanced again. This Detoxifying Butternut Squash, Ginger, and Sage Soup is the perfect choice to ease digestion, support your liver, and reduce inflammation while keeping you warm and satisfied. Here’s why this soothing soup deserves a place on your post-holiday menu.
Health Benefits of Butternut Squash, Ginger, and Sage Soup
Packed with antioxidant-rich ingredients like butternut squash, ginger, turmeric, and sage, this soup is designed to nourish your body and aid in natural detoxification. Here’s how each ingredient contributes to feeling light, energized, and rejuvenated after the holiday:
1. Butternut Squash: A Fiber-Rich, Vitamin Powerhouse
Butternut squash is a fall favorite, loaded with fiber that supports digestion and gives your liver a break by helping the body eliminate toxins naturally. High in vitamins A and C, this winter squash also acts as an antioxidant powerhouse, promoting skin health, boosting immunity, and reducing inflammation.
2. Ginger: A Digestive Aid and Anti-Inflammatory Hero
Fresh ginger is well-known for aiding digestion and reducing bloating, making it an ideal ingredient after a hearty holiday meal. Its natural anti-inflammatory properties work alongside turmeric in this recipe, helping to soothe your gut and calm systemic inflammation, which is especially beneficial after indulging in richer foods.
3. Sage: Calming and Liver-Supportive
Sage is an herb often associated with holiday flavors, but it also has liver-supportive benefits. Rich in compounds that promote bile flow, sage can assist in the body’s natural detox process by helping break down fats. Its subtle flavor brings a warm, earthy note to the soup that’s both comforting and beneficial for your body.
4. Turmeric and Cumin: Anti-Inflammatory and Detoxifying Spices
Turmeric and cumin are both potent anti-inflammatory agents. Turmeric’s active compound, curcumin, is known for supporting liver health and aiding the body’s detox pathways. Cumin is also beneficial for digestion, helping the body process food efficiently and prevent gas and bloating.
5. Coconut Milk: Healthy Fats for Satiety and Metabolism
Coconut milk provides a creamy texture without the dairy, making it a gentle option for post-holiday digestion. The medium-chain triglycerides (MCTs) in coconut milk are quickly metabolized by the body for energy, giving you a light, satisfying meal without weighing you down.
Enjoy this warming, restorative soup to feel refreshed, grounded, and ready for the holiday season ahead.
Additional Tips for a Healthier Post-Holiday Season
- Hydrate Well: Drinking plenty of water will support digestion and help eliminate toxins.
- Consider Adding Bone Broth: Swap vegetable broth for bone broth to add extra collagen, which supports gut health and joint recovery.
- Move Daily: Light exercise, even a gentle walk, aids digestion and energy levels, helping you feel more balanced.
Detoxifying Butternut Squash, Ginger, and Sage Soup
Equipment
- Large pot or Dutch oven
- cutting board
- knife
- Vegetable peeler
- Wooden spoon or spatula
- Immersion blender or standard blender
- Ladle for serving
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh sage chopped (or 1/2 teaspoon dried sage)
- 4 cups vegetable broth or bone broth for added nutrients
- 1 can 14 oz coconut milk
- Juice of 1 orange
- Sea salt and black pepper to taste
- Fresh cilantro or parsley chopped, for garnish
- Pumpkin seeds for garnish optional
Instructions
- Peel, seed, and cube the butternut squash.
- Chop the onion and mince the garlic and ginger.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 5 minutes until it becomes translucent.
- Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
- Add the ground turmeric, cumin, cinnamon, and chopped sage to the pot, stirring to coat the onions, garlic, and ginger in the spices.
- Add the cubed butternut squash and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the butternut squash is tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches.
- Stir in the coconut milk and orange juice, and season with sea salt and black pepper to taste.
- If the soup is too thick, add a little more broth or water to reach your desired consistency.
- Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley and pumpkin seeds, if using.
