Hearty Fall Butternut Squash Soup for Sober Nutrition

Updated: Feb 27

You are going to want to definitely incorporate this soup into your recovery plan. Packed full of nutrients and alkalizing food that will help eliminate toxins from your body. Along with many other healing properties.

Winter squash is a healthy, alkalizing food that helps eliminate toxins. Which is the first step in recovery to heal our bodies from the damages of alcohol use disorder. It also provides a ton of Vitamin A, which improves lung health. Squash is known for helping with immune, eye & digestive health, promoting healthy skin, & lowering cholesterol.

Garlic has long been celebrated as a king of healing plants in cultures around the world, used in traditional remedies for a wide range of ailments, from heart problems to premature aging. It also has a reputation as a natural antibiotic & is loaded with health-boosting nutrients. **Pro Tip: allowing garlic to sit after you've chopped or crushed it, before heating or adding to other ingredients, increases the health benefits.

Packed with energy-boosting iron, cumin is an ordinary-looking little seed with extraordinary health benefits. One teaspoon contains almost a quarter of your recommended daily value of iron. Cumin helps with metabolism, digestion, immune health, & possible cancer protection for the stomach & liver.



  • 2 tbsp olive oil

  • 1 medium onion

  • 2 garlic cloves, minced

  • 1 bay leave

  • 2 tsp ground cumin

  • 1 tsp dried oregano

  • 2 large carrots, diced

  • 2 medium potatoes, peeled & diced

  • 3 lbs butternut squash, peeled, seeded & diced

  • 1 tsp salt

  • 1/2 tsp freshly ground pepper

  • 6-8 cups stock or water

  • 2 red bell peppers, seeded & minced


  • In a large stockpot, warm the oil over medium heat. Add the onion & sauté until golden.

  • Add the garlic and cook 2 minutes, then add the bay leaf, cumin, and oregano and stir to combine flavors.

  • Add the carrots, potatoes, squash, salt, and pepper. Cook 5 minutes, then add the stock.

  • Bring to a boil, then reduce heat to a simmer and cook, covered, 1 hour.

  • Remove the bay leaf and puree the soup in small batches in a food processor or blender. Sprinkle the top with minced red peppers and serve. (Family Fun: add the bay leaf back in & whoever gets it in their bowl has to do the dishes)