Positive Vitality’s Roasted Butternut Squash & Turmeric Soup is Gluten Free, Egg Free, Vegetarian, Paleo and Ketogenic
Roasted Butternut Squash & Turmeric Soup is very satisfying, warming up and delicious soup. This soup is easily made and full of health benefiting ingredients (see Health Benefits below)
- 1 large Butternut Squash
- 1 Turmeric Root (alternatively turmeric powder)
- 1 heaped Tbsp Butter
- 500ml Vegetable Stock
- pinch Himalayan Salt
- pinch Black Pepper
- Wash and peel the butternut squash, chop and place on a baking tray together with turmeric root. Sprinkle with some olive oil, salt and pepper.
- Preheat oven to 170C, place the baking tray in and bake for approx 30min, until soft.
- Take baking tray out, place roasted ingredients in a bowl. Add vegetable stock and butter. Blend until smooth.
- Serve with sour cream or cremè fraichè.
Butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida.
Butternut squash colour signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. In particular, the gourd boasts very high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns. What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.
Butternut squash may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce the risk of inflammation-related disorders such as rheumatoid arthritis and asthma.
Turmeric has been used for many thousands of years in Chinese and Indian Ayurvedic medicine for conditions including heartburn, diarrhoea, stomach bloating, colds, fibromyalgia and depression. Followers of Chinese and Ayurvedic medicine also sometimes apply turmeric to the skin for ringworm and infected wounds as it’s said to have anti-bacterial properties.
Recent studies are confirming that turmeric has strong health enhancing properties, like:
A study in 2009 in Ireland found that curcumin killed off oesophageal cancer cells in the laboratory. The researchers found that curcumin started to destroy the cancer cells within 24 hours and the cells also began to digest themselves.
Researchers in Austria and the US in 2010 suggested that curcumin may help in the fight against liver damage. It seems to delay the onset of cirrhosis. They say their work builds on previous research which has indicated that it has anti-inflammatory and antioxidant properties which may be helpful in combating disease.
A small study in Thailand in 2012 found it may help lower the risk of type 2 diabetes. It found that over 9 months a daily dose of a supplement containing curcumin, seemed to prevent new cases of type 2 diabetes among certain people at risk. However, more research is needed.
Alzheimer’s disease and dementia
There are numerous studies into the effect of curcumin on Alzheimer’s disease and dementia. An Indian study in 2008 suggested that curcumin can block the formation of the beta-amyloid plaques that get in the way of brain function in Alzheimer’s disease. More research is needed before these possible benefits are translated into a clinical setting.