Food as Medicine

Food as Medicine :: Health-giving Squash Soup

Food as medicine can be as delicious as it is health-giving. This nourishing squash soup is what I call “feel good” food.

It feels good both physically and mentally thanks to spices that are usually thought of as culinary, yet have valuable medicinal properties. Add in highly nutritious vegetables, and you have a winning recipe that enhances vitality and wellbeing. What I love most about this recipe is that is tastes great.

Most squash soup recipes include heavy cream. This recipe is just as wonderfully tasting without it, making it healthier, lower in saturated fat and dairy-free. While the lack of cream makes it less rich, the soup is quite hearty and satisfying.

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This food as medicine recipe is especially good when cooked up during harvest time as the weather turns cooler. The spices help keep the internal body warm as you transition into cold and flu season. Cayenne, garlic and turmeric help to boost the immune system. Many of the spices in the recipe are anti-bacterial and decongesting.

Ginger and turmeric have the added benefit of being anti-inflammatory, reducing pain and improving brain function. This is “feel good” food at it’s finest.

Food as medicine is an important part of herbalism and herbal medicine. This amazing squash soup is so tasty, you won't even notice how healthy it is. #Herbalism #HerbalMedicine #FoodAsMedicine

Food as Medicine Recipe – Squash Soup


  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, peeled and minced
  • 1 Tablespoon ginger, peeled and minced
  • 1 butternut squash, peeled and diced
  • 2 carrots, chopped
  • 6 cups vegetable stock
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • Salt to taste
  • Cayenne to taste
  • Top with optional chopped chives, cilantro and/or toasted pumpkin (squash) seeds


Add olive oil through ginger to a large pot and cook on low for five minutes. Add the squash through the cayenne and bring to a boil. Add water if necessary to cover all of the vegetables. Once boiling, reduce heat to a simmer. Cook until all of the vegetables are very soft, adding more water as needed. Use a masher or the back of a wooden spoon to mash the vegetables to create a thick bisque. You can also puree in a food processor for a smoother soup. Serve in bowls and top with any of the optional ingredients.

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