 This butternut squash soup recipe is the only one you'll ever need. You can easily substitute pumpkin or acorn squash for the butternut and the sweet potato adds a little flavor boost. Don't let the fact that this recipe is vegan deter you; it's seriously delicious. Or just swap half and half cream for the coconut milk if you really can't get on board.
Ingredients 2 Tablespoons olive oil salt and pepper 2 Butternut squash, sliced and seeds removed* 1 sweet potato, halved lengthwise 1 white onion, halved 6 cloves garlic, peeled 2 cups coconut milk 1/4 cup maple syrup 2 Tablespoons curry powder 1 teaspoon thyme, dried 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder vegetable stock for thinning the soup of needed Directions Heat oven to 400° and line a baking sheet with parchment paper. Place the sliced squash, sweet potato and onion on the sheet. Roast for 25 minutes. Open the oven and add the garlic cloves to the sheet. Roast for 10 more minutes. Remove from heat and set aside to cool. Once cool to the touch, scoop the flesh from the squash and sweet potato. Discard the skins and place the flesh into a blender. Add the roasted garlic, onion and coconut milk and purée until smooth. Pour the soup base into a stockpot over medium-high heat. Add the maple syrup and seasonings and bring to a simmer. Heat thoroughly for 10 minutes and thin with vegetable stock if desired. Ladle into bowls and serve. *The seeds can be saved and served as a garnish for the soup. Simply remove any pulp, rinse with water and toss to coat with a bit of olive oil, salt and pepper in a bowl. Spread on a parchment paper lined baking sheet and roast while the squash and sweet potato cook for 8-10 minutes.  Already this year we’ve had the flu in our house. And strep. And colds. My go-to strategy for quick healing is a super hot detox bath and a whole lot of Healing Ginger Broth. This recipe is filled with loads of antimicrobials, antibacterials and antioxidants. Use as a base for soup or do what I do and just drink the broth right out of a mug.
Ingredients 8 cups water 2 large carrots sliced 6 cloves garlic, whole 1 medium onion, quartered 1 leek, halved 1-1” chunk of ginger, sliced Salt and pepper Fresh parsley to taste Directions Throw everything in a large stockpot and simmer for 1 hour. Strain out the solids and leave the broth. |