The low-iodine diet can be a challenge to follow, but with this delicious soup recipe, it doesn’t have to be. This hearty soup is the perfect meal for a chilly autumn evening.
So low-iodine dieters, have no fear! This soup is perfect for you. The recipe is simple and easy to follow, and the end result is a delicious, hearty bowl of soup that will warm you up and fill you up.
Brief History of Squash
Technically a fruit, squash has been eaten for centuries. It has its origins in Mexico, and it was first used by the Aztecs. Squash is a versatile fruit, and it can be used in a variety of dishes. It can be cooked or eaten raw, and it can be used in both savory and sweet dishes.
The Recipe
Ready in
30 m
Prep
5 m
Cook
25 m
Ingredients
- 5 cups Fresh Vegetable stock
- 2 tablespoons Coconut oil
- 3 Shallots, chopped
- 2 Onions, medium; diced
- 2 tsp Kosher salt, or non-iodized table salt
- 2 tsp Ginger
- 4 lbs (or 2 medium) Butternut squash, peeled & diced into ½-inch cubes
- 3 Apples, peeled, cored & chopped
- ½ cup Sugar, granulated
- 1 Cinnamon stick
- 1 cup Apple cider
- ¼ tsp Nutmeg
- ½ tsp Black pepper (optional)
- ½ cup Non-dairy yogurt, plain (coconut milk or oat milk based)
Serves about 6.
Instructions
Preparation
Add coconut oil to a pan on medium-high heat. Sauté onions and shallots 3–4 minutes until translucent. Add non-iodized salt and ginger; stir to incorporate.
Add squash, apples and sugar to a 5 quart stockpot on medium-low heat. Cover and let sweat for 15 minutes.
Add sautéed onions and shallots, fresh vegetable broth and cinnamon stick. Cook for 25 minutes or until squash is very tender.
Puree with a hand blender, or food processor. Stir in apple cider, nutmeg, pepper and non-dairy yogurt. Adjust seasonings to personal preference.
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