Previously, we have discussed several of many foods that could ease digestion and relieve you of various stomach ailments. Ginger, a food mentioned in the Qur’an, is a tasty pungent spice with plentiful health benefits, and could be added to your desserts or food alike. It eases digestion, relieves nausea, prevents cancer growth, reduces inflammation in your joints and muscles, diminishes muscle soreness and is a perfect holistic medicine for morning sickness.
Ginger also contains unique anti-diabetic properties, and balances your blood sugar. That’s why it works greatly with the butternut squash in this recipe. Moreover, ginger can reduce menstrual cramps, improve your cardiovascular health, aid you in fighting infections, and is loaded with bioactive compounds and remarkable nutrients for your entire body. If drinking pure ginger tea is too strong for you, and you’d prefer not having to load your favorite homemade cookies with ginger spice, try this butternut squash soup recipe instead.
While it’s the season for pumpkin, butternut squash, and apples, I’d highly recommend you pair ginger with any of those to boost your immunity. My scrumptious butternut squash soup is loaded with fiber, vitamin A, vitamin E, folate, vitamin C, thiamin, manganese, vitamin B6, and pantothenic acid. In fact, one cup of cubed butternut squash contains more potassium than a banana. Best of all, butternut squash soup is the perfect combination of sweet and savory, leaving you satisfied from all types of cravings.
This soup is perfect for a cold winter day, and will help strengthen your immunity in a myriad of ways. It contains natural antibiotic-like properties from the onions, and incredible anti-inflammatory properties due to the ginger and ground mustard seed. Extra virgin olive oil grants you satiety, enhances your cognitive health, improves your heart’s condition, prevents cancer growth, and balances your blood sugar spike. Eating healthy fats, like extra virgin olive oil, nuts, avocadoes, or fatty fish, could improve the function of your adrenal glands, as they combat stress and balance hormones of many bodily systems. More information could be found in my book, Sunnah Superfoods. Try pairing this soup with a homemade salad, baked salmon and vegetables, or as a satisfying meal alone. Feel free to add or omit spices to your liking.
1 butternut squash
1 medium onion, chopped
4 tablespoons extra virgin olive oil
6-8 cups water (depending on the thickness of your desire)
1 tablespoon ginger, ground
1 tablespoon Himalayan pink salt
1 teaspoon fenugreek, ground
1 teaspoon mustard seed, ground
1 teaspoon black peppercorns, ground
Dried dill, garnish (optional)
Pumpkin seeds, garnish (optional)
Preheat the oven to 350 degrees Fahrenheit. Cut the butternut squash in half, vertically, and scoop out the seeds. Place open-face down in a deep baking pan and add about ½ cup water. Cover with foil, and bake for 45-60 minutes.
Meanwhile, sauté the chopped onion with the olive oil on medium heat until they are caramelized.
Once the butternut squash is tender, cut it into cubes, and add to the pot.
Add the water and spices, cover, and allow to simmer on medium-high for about 15-20 minutes.
Using a hand-blender, puree the soup until it’s smooth and creamy. Allow to simmer for another 10 minutes. Remove from heat; garnish with dried dill and pumpkin seeds if desired.
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.