Mold Detox Friendly Roasted Squash and Apple Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.6

(29)

Mold Detox Friendly Roasted Squash and Apple Soup

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Ingredients

4 servings

1 medium butternut squash (about 2½ lb), peeled, seeded, and cut into 1½-inch cubes
2 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
1 medium yellow onion, cut into 8 wedges
4 garlic cloves, unpeeled
3 tbsp extra-virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
¼ tsp cayenne pepper (optional)
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
¾ tsp salt, plus more to taste
4 cups chicken broth
1 tbsp fresh lemon juice

For serving

1–2 tbsp extra-virgin olive oil, for drizzling (optional)
2 tbsp raw pumpkin seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the squash cubes, apple chunks, onion wedges, and unpeeled garlic cloves in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with ½ tsp of the salt, and toss to coat.
2
Roast on the center rack for 30–35 minutes, turning the squash and apples once halfway through, until the squash is tender and caramelized at the edges and the apples are soft and lightly golden.

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