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Warming Butternut Squash Soup

Posted by Longevity Warehouse on
Warming Butternut Squash Soup

We can all agree that during the colder Winter months, hunkering down with a steaming bowl of soup can be both comforting and nourishing. This year, boost the health benefits of your meal even further by adding the incredible power of medicinal mushrooms to it.

Medicinal mushrooms are not your run-of-the-mill fungus. They contain immune system activating beta-glucans, along with other polysaccharides, which make them the perfect addition to fighting off those sneaky little germs that might be coming your way. 

Chaga (Inonotus obliquus) typically grows on birch trees in the cooler climates of the Northern Hemisphere. It has been brewed into teas since ancient times and was traditionally combined with chocolate in power-packed herbal drinks. Unlike many mushrooms, chaga is hard and woody. It has been called "Gift from God" (Siberians), "Mushroom of Immortality" (Siberians), "Diamond of the Forest" (Japanese), and the "King of Plants" (Chinese). In order to survive in its native chilly climates, chaga concentrates its natural compounds to protect itself. When consumed, the chaga can impart its nutrients to man.*

Chaga is known to:
  • Promote longevity and overall health*
  • Support the immune system*
  • Promote a sense of well-being*
  • Support the body's natural healing response*
  • Support digestive health*

We all love easy ways to keep ourselves healthy, right?

Making medicinal mushrooms an integral part of your food is an effortless way to support your immune system and overall health.

Bonus perk of these mushrooms? No chopping or slicing required!



Warming Butternut Squash Soup (serves 4)


4 cups Organic Vegetable Stock

3-4 cups Butternut Squash, cut into cubes

2 TBS Ghee

2 Dropperfuls of Longevity Drops and/or Wildharvested Chaga Extract

2 TBS Raw Organic Pumpkin Seeds

1 Scallion, diced

2 cloves Garlic

2 sprigs Fresh Thyme

½ tsp Cumin

1/8 tsp Himalayan Salt

Pepper to taste



In a saucepan, combine ghee, onion, garlic and thyme and melt on medium heat until the onion has become softened (about 5 minutes).

Add the stock and butternut squash. Bring to a boil, then simmer about 10-15 minutes until the squash is softened.

Transfer contents of the pan to a blender. Add the cumin, salt, pumpkin seeds, and mushroom extract(s) to the mixture. Hold the lid of the blender in place with a kitchen towel and blend until contents are well combined and you achieve a creamy consistency.

Add any additional seasonings you desire. 

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