Velvety smooth butternut squash soup with warming spices, coconut milk, and a hint of ginger.
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Peel and dice butternut squash into 1-inch cubes.
Dice onion and mince garlic and ginger.
Heat coconut oil in a large pot. Saute onion for 3 minutes.
Add garlic, ginger, and cumin. Cook 1 minute.
Add squash and chicken broth. Bring to a boil, then simmer 25 minutes until squash is very tender.
Blend soup until smooth with an immersion blender.
Stir in coconut milk, salt, and pepper.
Serve hot, garnished with pumpkin seeds.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
Preformed retinol is fat-soluble — this meal's fat content boosts absorption. Beta-carotene from vegetables converts to retinol inefficiently (~12:1).
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.