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Judith Dunbar Hines' flu-fighting soup ingredients. | Rich Hein~Sun-Times

Judith Dunbar Hines' flu-fighting soup and the ingredients. | Rich Hein~Sun-Times

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MAKES About 10
(1-cup) SERVINGS

At this time of year, we need all the help we can get in eating the right foods full of healthy vitamins and antioxidants. This soup packs them all into one bowl.

1 (3-pound) butternut squash, halved and seeded1

1/2 teaspoons ground cumin

5 cloves garlic, very finely minced


1/2 teaspoons salt

¾ teaspoon freshly ground black pepper

1 large onion, chopped

3 tablespoons olive oil

5 cups vegetable broth

1 cup orange juice

½ teaspoon cinnamon

1 (1-inch-long) piece of fresh
ginger, grated

½ teaspoon dry mustard

½ teaspoon ground red pepper (cayenne)

3 cups coarsely chopped kale, chard or spinach leaves

Heat oven to 350 degrees.

Rub squash on cut surfaces with half the cumin, half the minced garlic and some of the salt and pepper. Place on greased baking pan, cut side down, cover lightly with foil and roast until soft, about 45 minutes.

Meanwhile, cook onion and remaining garlic in the olive oil in a large stockpot over low heat until softened, about 4 minutes. Add the broth and juice, and heat to the boil.

Scoop cooked squash from the skin and mash with a fork until chunky. Add to the stockpot along with the cinnamon, ginger, mustard, red pepper. Reduce heat and simmer 15 minutes. Drop the greens into the pot and continue to cook another 10 minutes. Taste and adjust seasonings as desired.

Adapted from “The Manual That Should Have Come with Your Body”
by Cindy Heroux

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