A cleanse’ll do ya good from time to time.
A spring clean to fish out the cob webs and dust off the family heirloom quilts. A 5-mile run to clear out the lungs. A purge of the ex-boyfriend box(es). Taking a load of un-used items to goodwill. Cleanses are great. And body cleanses are refreshing.
Make no mistake, a “cleanse” for me entails a portion of a meal being mostly plant-based. I don’t do the lemonade cayenne stuff….and green smoothies are wonderful, but if it’s the only thing I’m supposed to consume for a whole day, I’m gonna fall off the wagon so hard I won’t know up from down. ½ day cleanse? Not likely….24-hour cleanse? Ask again later. 2-day cleanse? Don’t count on it. It may be a shocker considering I post veggie recipes up and down this site on the reg, but the fact of the matter is, I’m a strong believer in balance and I don’t see a cleanse working out all that well for me. I’d probably eat a tray of nutty chocolate chip brownies swirled with peanut butter soaked with caramel and a half a gallon of pistachio ice cream the second I got out of a cleanse.
Let’s get back on track. This soup and the beet salad that went on top of it were intended for the sickly to un-sick themselves. The brothers of my house (my boyfriend and his kin) were sick last week. My bf’s brother, being a very health-conscious individual who seeks natural remedies for ailments, made a beet salad that he found on a paleo website.
It was delicious. I wanted to put it in a blender and make a smoothie out of it. I refrained in order to put it on the roasted butternut squash soup I made, but don’t be surprised if you see the salad in smoothie-form soon. The cool, sweet nutty beet salad went well with the warm creamy gingery butternut squash soup and added a nice texture element.
This time of year, squash, apples and/or sweet potatoes should be in everything. Everything, I tell you. They’re all nutritious, filling, and smell so freaking good when you’re cooking with them! The added benefit is they’re chock full of vitamins to keep the doctor away or comfort the sick. A thick roasted butternut squash soup with a beet salad on top? A nice cleanse to heal the body and a dern great dish!
Gingered Butternut Squash Soup with Beet Slaw
For the Butternut Squash Soup
- 1 medium-sized butternut squash
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt or to taste
- 1 cup coconut milk full-fat recommended
- 4 cups vegetable or chicken broth
For the Beet Slaw:
- 4 beets peeled
- 3 in carrots cut chunks
- 2-3 apples cored and chunked
- 1 cup raw shelled walnuts
- 1 " ginger root sliced
- 1/4 cup grated unsweetened coconut
- 1 orange
- Chopped parsley
- Olive oil
- Sea salt
- Sesame seeds
- Whole flax seeds
To Make the Soup:
Preheat the oven to 375 degrees. Cut butternut squash in half length-wise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.
Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth. Depending on the size of your butternut squash, you may need to add more broth or coconut milk to reach desired consistency.
Pour the soup into a pot and heat to a low boil. Remove from heat and serve with beet salad and a drizzle of coconut milk on top.
To make the Beet Slaw:
Put beets and carrots into food processor.
Chop until finely grated, Remove to a serving bowl. Grate orange peel over beets and carrots. Without washing the food processor, place apples in with the juice of the orange. Pulse to grate and remove to the serving bowl.
Place sliced ginger and walnuts in the processor and pulse. Remove to bowl.
Add coconut, olive oil, parsley, seeds, and sea salt and mix. Allow to sit for flavors to blend.