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It’s like kombucha except definitely not.

I’ve never been a soup or smoothie person because I don’t like to drink my meals but I’ve been coming around to soup lately. I put a whole bunch of crunchy stuff on top, of course, but this soup really blew me away. It made me excited to try other soups because of how delicious it was and how easy it was to make. Plus, it’s like the ultimate meal prep. If I’m running late, I just throw some in a mason jar and bring it to work for lunch. Doesn’t get faster than that. A great reason to add soup to your week is that you can pack it with veggies to make it nutrient dense so each bowl is a power punch of goodness. This baby here is really great for digestion and inflammation. She’s worth a try!

Ingredients

1/2 Roasted Kabocha Squash
1 Stalk Celery
1 Yellow Onion
3 Tbsp Avocado Oil
3 Cups Vegetable Broth
2 Tbsp Garlic, chopped
2 Tbsp Ginger, chopped
1 tsp Coriander
1/2 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Black Pepper
2 tsp Salt

Recipe

Preheat oven to 400 degrees.

Cut kabocha squash in half and remove seeds. Drizzle one tablespoon avocado oil over the entire inside. Sprinkle with salt and place face down on a baking sheet. Bake for 1 hour.

In a large pot, heat up remaining two tablespoons of avocado oil on medium. Rough chop onion and celery (you’ll blend at the end so they don’t have to be perfect) and add to pot. Cook for 10 minutes.

Chop up garlic and ginger. Add all the spices, garlic, and ginger to the pot and cook for five minutes.

Scoop out one half of the roasted kabocha squash and add into the pot with vegetable broth. Save the other half of the kabocha to add to salads, as a dinner side, or to double this recipe.

Bring to a boil and cook for five more minutes then take off heat. Add soup to a high powered blender or use an immersion blender and blend until smooth.

Optional - Add in a tbsp of olive oil and a tbsp of honey before blending to give it a hint of sweetness.

Top with pumpkin seeds and avocado, or any desired goodness. I used this sprouted seed mix which is also SCD legal!

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Paleo Skillet Cookie with Cookie Dough Chunks and Cashew Icing

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Roasted Cauliflower with Maple Tahini, Toasted Pine Nuts, & Dates