Cancer-fighting Recipe: Winter Squash and Apple Soup

This recipe is for winter squash soup is great when you are trying to manage small bowel obstruction - especially for women with gynecologic cancers.

Winter Squash and Apple Soup

Serves 4 to 6
Roasting squash and apples intensifies their flavors. Use a mixture of winter squash varieties for a more complex taste. This recipe can be frozen which will be a welcomed treat if you aren’t up to cooking.

Ingredients

3 pounds (about 8 cups) winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chopped
4 cloves garlic, sliced
1 teaspoon ground ginger
3 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley (to garnish)

Directions

Preheat oven to 400°F. Line two rimmed baking sheets or shallow roasting pans with parchment paper. In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well. Spread mixture on baking sheets in a single layer.

Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking. Remove from oven and puree squash mixture with broth, 1 cup water and nutritional yeast in a blender or food processor in 2 batches until smooth or transfer to a pot and puree with immersion blender until smooth. After pureed, bring soup to a simmer over medium heat. Add more water if needed to thin soup to desired consistency.

Serve garnished with parsley.

**Cutting squash can be a difficult feat, if you are feeling fatigued or short on time- look for squash that has already been peeled and cubed in the produce aisle.

For more recipes like this check out: www.wholefoodsmarket.com/recipes/ 

Read More

Cancer Fighting Cupboard: Pumpkin Soy Sausage Soup

Pumpkin is a super cancer food that has been said to prevent cancer. Packed with antioxidants alpha-carotene and beta-carotene, pumpkins help boost the immune system and block potential cancerous cells.

Antioxidants are found in pumpkins, and are typically higher in vegetables and fruits that are brighter colors. In fact, beta-carotene is what gives pumpkins their orange-red color.

Here is a delicious soup to enjoy in the midst of "Pumpkin Season."




Ingredients:

• 3 tbs. transfat free margarine or olive oil
• 1 diced onion (~ 2 cups)
• 1 lb. sausage flavored soy crumbles
• 1 quart chicken or vegetable broth
• 1 can (29 oz.) pumpkin (NOT pumpkin pie filling)
• 1/4 tsp. black pepper
• 1/2 tsp. dried marjoram
• 1/2 tsp. salt
• 1/2 tsp. dried thyme

Directions:

In a stockpot, sauté onions in olive oil/margarine until tender (about 5 minutes). Add soy ground crumbles (sausage flavored is preferred) and stir in for 5 more minutes. If the soy product is similar to raw beef (as with Gimme Lean) be sure to brown this for 5 to 10 minutes. Add all of the additional ingredients (pumpkin, broth and seasonings). Simmer over low heat for 20 minutes. Serves 6 people.

Nutrition ingredients per serving (10 oz.): 150 calories, 3g fat, 12g protein, 9g fiber

Content provided by the Joan Karnell Cancer Center

Read More