If this squash soup was a crayon, it would be called Warm Autumn.
This tasty blended recipe is absolutely jammed with cold-fighting phyto-nutrients, including a hefty dose of VitaminC, which was exactly what I needed today after finally jiving schedules with the radiant Lauren Roegele from Yogo.tv,
This morning’s jam session was brimming with talk about teaching yoga, ego, consciousness and occasionally feeling the need to talk like truckers while we both take a crack at this whole internet entrepreneur thing.
I left feeling inspired, light, and absolutely famished. I have a mild case of the sniffles, so I started to run through restaurants in my mind that would have a comforting, plant based soup to offer me. Even after making my own simple recipes for years now, I still default to searching out restaurant food! I caught the blip, and remembered my warm home full of fresh ingredients just waiting for my love.
Funky squashes are everywhere right now. Some are lovely (above) and some are really phallic looking and leave me wondering what would possess anyone to use them as deco (below). I find myself being gifted with these lovely gems all the time because…people simply don’t know what to do with them! So here’s a quick, whole food recipe for you to help comfort a cold, build up your immunity, and actually use some of those funky-ass squashes adorning your tables.
Although this is not a recipe site, I’m always making such healthy/yummy dishes and everywhere I go, peeps keep telling me I should share my shiz, so I’m starting this category on my blog. After all, wholesome, high quality food is an essential tool on the journey of loving your body and making peace with food!
Funky Squash Soup
Ingredients ~ Assume organic whenever possible.
1 fat tbsp coconut oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
3 large carrots
2 large beets
1 L of vegetable broth (I used a box of organic, but if you’re a purist, feel free to broth it up!)
3 funky squashes
1 tbsp turmeric
1/2 tbsp cumin
1 tsp sea salt (I actually used a splash of brine, whatever you have)
1/4 cup of nutritional yeast
1 cup of mint (lots growing locally)
Peeling your squash is the most laborious and treacherous part of this recipe. I sustained only two slices on my knuckles, so I’m quite proud. Cut your squash, de-seed and take out all the gunk. You can use these to make a yummy snack if you like.
In a large pot, melt your coconut oil. Remember if the oil smokes, you need to toss it out. More on that later after my workshop on fats and oils this coming weekend. Sauté your onion and garlic for a couple minutes, then add your vegetable stock and bring to a boil.
Add carrots and beets first. They need to cook longer than the squash. About 5-7 minutes should give them a head start.
Add your chopped squash, cumin and turmeric. It’s ok if the squash pieces are not completely immersed in the liquid. Cover and simmer on low-medium for about 10 minutes, or until both beets and squash are soft.
Add your sea salt , fresh mint, nutritional yeast and coconut milk and blend until smooth and creamy. Season to taste.
Serve with garnish of your choice. If you do dairy, a dollop of organic sour cream would be a great addition to this recipe.
Blended soups are a fantastic way to get a lot of nutrient density in an easy-to-digest form.
Soups like this will stay for 2-3 days in the fridge. This is a big batch, so should last a couple meals.
You can serve this as a main and garnish with home made croutons, or even raw crackers…or just some straight up bread. Yum.