Clean 21: 21 Day Detox
Our Signature 21-Day Full-Body Reset
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Clean 21: 21 Day Detox
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Free Shipping On Orders Over $50
Complementary products
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Dr. Junger
Dr. Alejandro Junger is a cardiologist, New York Times best-selling author, and founder of The Clean Program. Recognized as “The Father of Detox,” Dr. Junger's programs have been embraced globally in the health and wellness space.
Creamy and delicious, this vibrant soup is packed with nutrition and makes for a satisfying meal, whether or not you’re on a cleanse.
Winter squash boosts immunity, is anti-inflammatory, contains B vitamins and folate, and is good for the heart, digestion and your eyes. So eat up and be well!
makes 2 quarts
prep time: 15 minutes
cooking time: 20 minutes
Ingredients
1 large yellow onion, roughly chopped
3 garlic cloves, roughly chopped
roughly 2 pounds or 6-7 cups of roughly chopped (peeled) butternut squash
1 medium sized strip of kelp
1 tablespoon dried sage
3-4 cups homemade chicken or vegetable broth (3 cups makes it thicker, 4 will thin it out a bit more)
1/2 cup full fat coconut milk
sea salt to taste
fresh ground pepper to taste
Garnish
toasted pumpkin seeds
thinly sliced nori sheets
Directions
Prepare vegetables; peel and chop the onions, butternut squash and garlic if you haven’t already.
Place the prepared onion, squash, garlic, and bay leaf into a large pot. Pour in the broth, cover, then bring to a boil.
Once boiling, reduce the heat a bit and simmer until the squash is tender.
Pour the contents of the pot, except the bay leaf, into a blender along with the coconut milk, then puree until silky smooth.
Season to taste with sea salt and pepper. Serve with a sprinkle of pumpkin seeds and sliced nori.
Recipe//Frank Giglio
Photos//Jenny Nelson
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