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Detoxifying Butternut Squash, Ginger, and Sage Soup

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This Detoxifying Butternut Squash, Ginger, and Sage Soup is a nourishing blend of anti-inflammatory ingredients designed to support digestion and provide a fresh, light reset after Thanksgiving. Packed with fiber, antioxidants, and warming spices, it’s perfect for a cozy post-holiday detox.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:35 minutes

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.

Video

Notes

Nutrition Information:
Calories: 127
Fat: 6g
Carbohydrates: 18g
Protein: 2.5g
Course: Main Course
Cuisine: American
Keyword: anti-inflammatory soup, butternut squash benefits, butternut squash soup, coconut milk soup, Detoxifying soup, digestion support recipe, ginger health benefits, ginger sage soup, healthy fall soup recipe, healthy holiday recipe, holiday detox recipe, immune-boosting soup, liver detox soup, post-Thanksgiving detox, turmeric soup recipe, vegan detox soup
Servings: 4
Calories: 127kcal