Nourishing Squash Soup

This soup is just heavenly. To me this soup is a perfect reminder that food is medicine. When I make this soup it feels as though I am being fed by the Divine Mother. It is as if we are drinking a form of nectar. This soup will nourish you from the inside out from its smooth creamy texture, to its delicate flavor, to its carotenoid antioxidants. This soup is like Mother’s milk. As fall approaches add this soup into your rotation of delicious nourishing foods.

Ingredients:

1 medium size Red Curry Kabocha squash
1 Butternut squash
1 inch of fresh ginger
½ inch of fresh turmeric
6 cups coconut milk
2 cups veggie broth
curry powder
coconut milk

Instructions:

Preheat the oven to 400 degrees.

Cut all the squashes in half, scoop out the seeds*. (For a little extra effort you can use the seeds for a top dress, see notes for additional instructions).
Slather the squash halves with coconut oil and salt, place face down on baking sheets and roast in the oven. 30-45 minutes.

When squash are finished roasting they should be creamy in texture. Set aside to cool. Scrape the inner squash pulp into a clean bowl.

Saute Ginger and turmeric with coconut milk, add curry powder.
Add coconut milk and stir then add the squash.

The soup should be a nice consistency and very smooth. Taste the soup for salt.

Add more water if necessary or you can also add a little bit of coconut milk.

Store in a glass container.

Enjoy.

Notes:

*Soak squash seeds in a water and separate from the pulp. Wash the seeds and toss them with oil and salt. Bake on a sheet tray for 15 minutes. Top dress your soup with the squash seeds for an added nutritious crunch.

Nourishing Squash Soup

 

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Cook time

2 hours

Total time

2 hours

 

A nourishing soup for anytime of year but especially as the fall and winter squashes arrive. Nourish yourself deeply with these flavors and colors and feel the healing qualities of this bowl of wonder.

Author: Medicinal Diet

Yields: ½ g

Ingredients

• 1 medium size Red Kabocha squash
• 1 butternut squash (or honeynut)
• **alternatively you can use 2 red curry kabocha squash
• 1 inch of fresh ginger
• ½ inch of fresh turmeric
• 6 cups of coconut milk
• 2 cups of veggie stock (more if needed)
• curry powder
• coconut oil

Instructions

1. Preheat the oven to 400 degrees.
2. Cut all the squashes in half, scoop out the seeds*. (For a little extra effort you can use the seeds for a top dress, see notes for additional instructions).
3. Slather the squash halves with coconut oil and salt, place face down on baking sheets and roast in the oven. 30-45 minutes.
4. When squash are finished roasting they should be creamy in texture. Set aside to cool. Scrape the inner squash pulp into a clean bowl.
5. Saute ginger and turmeric in a bit of coconut oil for a couple of minutes. Add the curry powder and saute for another minute, add the coconut milk. Turn off the heat and cool.
6. Combine 2 cups of squash and enough liquid to cover the squash to a blender. Blend on high until creamy and smooth. Continue until all the soup has been blended*
7. The soup should be a nice consistency and very smooth.
8. Taste for salt.
9. Add more water if necessary or you can also add a little bit of coconut milk.
10. Store in a glass container.
11. Enjoy.

Notes

*you can use an immersion blender to blend the soup as well.

**Soak squash seeds in a water and separate from the pulp. Wash the seeds and toss them with oil and salt. Bake on a sheet tray for 15 minutes. Top dress your soup with the squash seeds for an added nutritious crunch.

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