Butternut Squash and Sprouted Brown Rice Soup

myWholeLifeBy myWholeLife Team  , ,   , ,

January 3, 2015

Do you know the top 3 types of foods that can help you manage your weight?

This nutrient-rich soup has all 3 of these ingredients from thermogenic to anti-inflammatory and blood sugar balancing. Incorporate foods such as ginger, garlic, onions, and spices to rev-up your metabolism–these also have anti-inflammatory and blood sugar balancing properties. In addition to pumpkin seeds and the powerhouse turmeric (curcumin) combined with black pepper and more...

For a detailed list of weight management foods you should incorporate into your daily routine download our Weight Management App Today!

  • Yields: 4 - 6 Servings


4 cups butternut squashIMG_8538

4 cups organic low sodium vegetable broth

1 Tbsp ginger, grated

1 tsp turmeric

1 tsp ground coriander

1 Tbsp coconut oil

1 onion, finely chopped

2 garlic cloves, minced

½ tsp sea salt

¼ tsp black pepper

2 Tbsps pumpkin seeds

¼ cup cilantro, chopped

2 cups cooked sprouted brown rice


1In a large saucepan, heat the coconut oil, add the onion and garlic and cook for 5 minutes.

2Add in the squash, ginger, turmeric, coriander, sea salt and pepper. Continue to cook for another 2 minutes, stirring.

3Add in the vegetable broth and simmer. When the squash is tender, puree the soup with a handheld blender.

4Press a ¼ cup of cooked rice in a small bowl or cup to form, place upside down in centre of your soup bowl then pour soup around the rice.

5Top with cilantro and pumpkin seeds then serve.

How To Cook Brown Rice(Makes 3 cups)

1 cup brown rice
2 ½ cups water

Rinse and drain the brown rice. Place the rice and water in a pot and cover with a lid. Bring to a boil, reduce heat and simmer for 40 - 50 minutes. Fluff with a fork and serve.