I promise you, this will be your new favorite squash soup. Even if you say you don’t like butternut squash, you’ll surely love this soup. Trust me. I was one of those people who shrugged at butternut squash soup until I tasted my friend Emilie’s.
Like most foods, this soup has a bit of a story to accompany it, a detective story which will appeal to anyone with adverse reactions to or sensitivities to certain foods. Which, like it or not, includes many of us.
It took Emilie intense determination and some wrong turns to begin solving her health mystery. She found out she had a leaky gut as a result of taking too many antibiotics in her 20’s and then too much Aleve after that. With some unpleasant skin issues on top of feeling like a deflated balloon, Emilie set out to eat foods which she believed were “healthier” for her. In reality though, she was actually causing her body more harm by overloading her system with plant toxins that her immune system couldn’t handle. In her own words as to what happened to her: “Boom. Implosion.”
From this oversupply of plant toxins, she discovered salicylates which led her to oxalates and then to histamines — three crucial clues to solving her health mystery. For those of us who want to learn more, Em provides a few useful links to websites including one for oxalates and histamines.
As Em began solving her health mystery, she would eliminate and then added back various foods in her diet. As she did so, she slowly understood what her body would need to be healthy and it was completely different than what she believed to be in the beginning. As she cautiously experimented with foods and ingredients, she adjusted and created new recipes. This squash soup was a real winner and I am thrilled to share it with you!
Here’s her recipe.