Squashroom Soup
Cold weather calls for hot soup. This is a delicious, creamy, nourishing soup that will get you through the winter!
My favorite meals are rich in nutrients and low in amount of work put in (1 pot or pan please!). I want it to taste good, feel good, but be accessible no matter how much time you have to spend cooking. This meal is nourishing and easy. I love that this recipe feels open-ended (that’s the Sagittarius in me) . Add whatever toppings, spice it how you like. I hope you enjoy!
Benefits of this soup:
Bone broth provides glutamine, proline, glycine, glucosamine, chondroitin, and other healing compounds to reduce the impact of stress and toxins on the gut, ultimately nourishing the brain, increasing nutrient uptake from foods you eat, and lubricating the body’s joints.
Coconut milk also supports cognition, focus, general mental endurance, and helps to reduce fungal and bacterial growth in the GI tract.
Mushrooms are a rich source in beta-glucans, offering a number of health benefits, including blood sugar regulation and strengthening of the immune system.
What to source:
3 zucchini, chopped
2 yellow squash, copped
1 yellow onion or 2 shallots, chopped
½ head of cauliflower, chopped
3 handfuls shiitake mushrooms
2T fresh thyme, or any other herb you have handy
Celtic sea salt, to taste
Fresh ground black pepper, to taste
32 oz bone broth or make your own!
½ can full-fat coconut milk
Suggested toppings: rotisserie chicken, avocado, microgreens, greek yogurt, bison (jazz it up however you want!!)
What to do:
Put all ingredients into a stockpot and simmer until veggies are tender.
Allow soup to cool before blending.
Once cool, transfer to a high speed blender and blend until smooth.
This soup is wonderful warm or cold. Top with any toppings you desire or eat as it for an appetizer.
