My little apartment smells of Thanksgiving goodness right now (minus the Turkey). All thanks to this Cleansing Carrot Autumn Squash Soup.
In all honesty, this comforting soup came to be for a few reasons.
- To make me feel better
- To take my mind off things
- A new Thanksgiving-inspired recipe
Comfort was much needed. On the day I made this soup, I had been scrolling through my videos and found an old one of Taz and Chuy howling together.
I lost it.
I mean, really lost it. Immediate tears and pure sadness that made my heart ache. Then I remembered why I purposely avoid looking too far back in my pictures and videos, or why I scroll through them really fast. I’ve never blogged about how much I miss Chuy because it hurts too much. Not only did my relationship end, but my other precious pup exists only in memories now. We split them up and each took one – there was no other way… still breaks my heart though because they were BEST buds.
Once I saw the video, memories of all kinds rushed in, which never helps.. ya know, your mind just wanders. There are days where I’m completely fine and seeing an old picture or something that jogs my memory doesn’t bother me. There are also days where I just can’t deal. Life is weird. Emotions are weird. If you’re wondering what I’m talking about, refer to this post. While I have moved on from it all, the occasional memory (or in this case, video) can set me off when I least expect it. I don’t let it ruin my day but I also don’t hold in tears or pretend I’m okay.
So I let myself cry it out!!! I hugged Taz until he was sick of me and then forced myself to get up and focus my mind on creating something wonderful. Seems so dramatic now, after writing it out ha. I’m so emotional.
Side note: Later in the day, I watched Adele’s new “Hello” video and lost it even more, haha! I’ve been listening to it on repeat. SO GOOD.
Since my Cleansing Detox Soup was such a hit, this day was perfect to create another cleansing soup to:
- Wash away all the sadness (!!)
- Cleanse our bodies and make us feel good
- Nourish from within
- Boost immunity
With carrots, honeycrisp apple, butternut squash, spicy ginger, fresh lemon, vibrant turmeric and warming cinnamon, this Cleansing Carrot Autumn Squash Soup is ideal for boosting immunity and protecting you from sickness. Start building up your immune system now so you’re prepared for the winter months.
Being vegan, oil-free, gluten-free and low-fat, you can’t go wrong with this creamy, ultra-healthy homemade soup. GO MAKE IT. This would make for a perfect vegan Thanksgiving dish too.
- 1/2 cup low-sodium vegetable broth, or water (for sautéing)
- 1/2 white onion, chopped
- 1–2 cloves garlic, minced
- 2 medium-sized carrots, chopped
- 1 apple, chopped (I used honeycrisp)
- 1.5 tablespoons fresh ginger, minced
- 1 small butternut squash, peeled and chopped
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- black pepper, to taste
- 4 cups low-sodium vegetable broth
- 1/2 cup unsweetened almond milk (or light coconut milk)
- fresh juice from 1/2 lemon
- 2 tablespoons pure maple syrup
- In a soup pot, heat the veggie broth (or water) on medium-high heat. Sauté the onion and garlic for 2-3 minutes.
- Add in the carrots, apple and ginger. Cook for about 5 minutes.
- Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook another 5 minutes.
- Pour in the vegetable broth and almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
- Turn off heat and stir in the fresh lemon juice and maple syrup.
- Using a hand blender (immersion blender) pureé the soup until smooth and creamy. You can also use a regular blender but be careful! Be sure to let out the hot air from the top to prevent a soup explosion haha.
- Taste test and add more salt or extra spices as needed.
- Serve immediately. Garnish with fresh apple, raisins, hemp seeds, pumpkin seeds or pecans!
- Refrigerate for up to 3 days. Freezes well.
- Serving Size: 4