Winter is coming!!!
True life: I bought my first kabocha squash last week after seeing it starting to pop up all over Instagram and Pinterest recently in some amazing looking recipes. It sat on my counter for an entire week while I just stared at it occasionally wondering what I would do with it. Then I started thinking about how I’m going to be having this baby soon, in the dead of winter and cold/flu season and I thought “I need to strengthen my immune system,” and the best way I know how to do that is with bone broth and nutrients from clean, unprocessed foods. Time to get back on track!
So I decided to roast that kabocha squash up and make a soup out of it with the addition of bone broth to help with my gut health and thus give my immune system a boost for the upcoming months! The best part?!- It was super easy and I literally barely made a mess making it. Sometimes minimal ingredients and prep not only help with saving time (which you know by now I’m very fond of,) but also just make the most delicious food because its uncomplicated. I’ve been enjoying this soup every day for the last few days and I’ll definitely be making more this weekend!
Let’s get cooking!
Ok- Here’s what you need:
- 1 Kabocha squash (mine was medium sized- i’d guess about 2-2.5lbs)
- 4 medium carrots
- 1/2 onion (I used red because it’s what I had but you could also use yellow)
- 3 cloves garlic
- 24 oz bone broth (this is an approximate. You’ll want just enough to cover all the veggies and squash in the pot. Mine was 24 ounces)
- 1-1.5 tsp kosher salt (start with 1 tsp and add more if needed after tasting)
- 1/2 tsp ground black pepper
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1 cup coconut milk
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper
- while your oven is preheating, slice your kabocha squash in half, scoop out the seeds, and then cut your halves into smaller pieces. I had about 9 pieces total. Spray the flesh with olive oil and sprinkle a bit of salt. Lay skin side down to start and roast about 20 min. Flip and roast skin side up for another 20 min.
- While your squash is roasting, peel and chop your carrots into coins
- chop your onion
- Once your squash is done roasting, grab a spoon and scoop out the flesh from the skin. place in a bowl.
- pour about 1 tbsp of avocado oil into a stock pot or dutch oven (I prefer and use a cast iron dutch oven)
- Add chopped onion and sauté on medium heat until translucent (about 5 min)
- Next, add the garlic and sauté about another 2 minutes (be careful not to burn your garlic)
- Add your carrots, roasted kabocha squash, kosher salt, ground black pepper, ground ginger, and garlic powder.
- Pour bone broth over veggies just until they are covered. You may need more or less than 24 ounces. That’s just the amount I needed. It will vary depending on squash size
- Allow to simmer for about an hour covered on low.
- After an hour of simmering, remove lid and pour in coconut milk
- Grab your immersion blender and blend the soup until it becomes a creamy smooth texture. Moving your immersion blender around to ensure all chunks are blended. This took me about 5-7 minutes total
- Garnish with chopped cilantro, a lime wedge and a dollop of coconut milk yogurt (make sure you’re ingredients are Whole30 if you’re on a round- I like the Coyo brand)
*Makes 5-6 cups, about 4 servings*
See, I told you that was super simple!
I love this soup like I said going into fall, but I’m also looking forward to having it once I’m breastfeeding this little babe come late December because I know that winter squash, and foods that contain high quality protein and fat really help my milk supply. This would also be great if you’re in your first trimester of pregnancy and not feeling great because the ginger in it should really help settle your stomach. Plus if you’re anything like me, doing much chewing of food in the first trimester is tough, so some silky smooth soup may be just the ticket!
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