11/01/2025
It’s soup season, and this butternut beauty pulls quadruple duty for immunity, hormones, skin, and mood 🧡
Beta-carotene rich squash teams up with prebiotic onion, garlic, and apple to nourish the microbiome (hello, hormone balance), while creamy coconut helps you absorb those fat-soluble antioxidants. Cannellini beans steady blood sugar for calm, focused energy, and a 5-mushroom blend by - reishi, tremella, lion’s mane, maitake, cordyceps adds beta-glucans for immune defense, glow-supporting polysaccharides, adaptogens for stress resilience, and brain + mood loving clarity 😍
Recipe:
1 large or 2 small Butternut Squash
1 Tbsp Coconut Oil
2 Apples, sliced
1 Yellow Onion, diced
1-2 Garlic Cloves, minced
3 cups Vegetable Broth
1 can Light Coconut Milk
1 can Cannellini Beans, rinsed
1 Tbsp dried Thyme
1.5 tsp 5 Mushroom Blend by
1 tsp Sea Salt
How to make:
Preheat oven to 400F. Cut squash in half lengthwise. Place into a roasting pan with ¾ cup of hot water. Roast for 45-50 minutes, remove from the oven and scoop out the seeds and peel s*k off once cooled enough to handle.
In a large pot, melt coconut oil and add onion and salt. Saute at a low heat for 5-6 minutes, then add apples and cook for another 5 minutes. Add garlic, thyme, and mushroom powder and cook for another 2 minutes while stirring.
Stir in squash, coconut milk, broth and beans and heat to simmer. Blend with an immersion blender in the pot or use a blender (blend ½ the soup at a time).
Serve with a sprinkle of thyme and enjoy!
Makes 4-5 servings.
Add antioxidant and adaptogen power to your meals this season with the 5 Mushroom Blend by - use code ANNALIISA15 to save 15%!
