From Doctor to Chef: My Cozy Anti-Inflammatory Butternut Squash Soup | Delicious Plant-Based Recipe

In this video, join me, Dr. Shayla Nettey, as I show you how to make my nourishing Butternut Squash Anti-Inflammatory Soup! This hearty, plant-based soup is packed with anti-inflammatory ingredients like ginger, turmeric, and roasted butternut squash, making it perfect for a cozy, immune-boosting meal.

Shout-out to Derek Sarno for inspiring me to roast a whole butternut squash—his technique adds incredible flavor and makes prepping this soup even easier! Be sure to check out his amazing channel for more plant-based cooking tips: Derek Sarno’s YouTube.
Follow along as I walk you through the simple steps to create this nutrient-dense dish. Don’t forget to like, comment, and subscribe for more plant-based recipes and wellness tips!

Derek Sarno 5 Butternut Basics to Master Right now:    • 5 Butternut Basics To Master Right Now  

BUTTERNUT SQUASH SOUP

Ingredients
Butternut squash, whole
Carrots, 2-3 halved
Whole garlic bulb, top chopped off
Yellow onion
Tomatoes 1-2 halved
Bunch ofSage, rosemary, thyme
Sundried tomatoes
Coconut Milk, 1 can
Broth 3- 4 cups
1 can cannellini beans, rinsed and drained

Mushrooms ( your choice)
Salt
Maple syrup
Coconut Aminos
Garlic powder


Steps
1. Roast Butternut squash, tomatoes , carrots, onion/shallot, garlic bulb on sheet pan in oven for about an hour, until soft ( may need to remove veggies at about 40 minute mark while squash stays in to prevent burning)
2.Roast mushrooms tossed in avocado oil without salt in same oven for 20 minutes until crispy. After add Maple Coconut amino glaze then pop back into oven for 5 minutes to set before removing
3.Make broth for soup by sauteing yellow onion, garlic, tomato ( or gochujang) paste until softened. Add half of coconut milk to deglaze. Then add broth and let simmer with herbs (sage, thyme). Add beans to allow to absorb flavor from broth.
4.Once squash is cool blend half of it with veggies, sundried tomato, and coconut milk. Add this to broth and let come to simmer to combine all flavors
5.Roast other half of squash to use as crispy topping to soup
6.Serve soup with butternut squash and mushroom on top. Can pair with crunch bread, rice, or orzo pasta. Top with cilantro and squeeze of lime. And enjoy




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