Fall Glow Butternut - Turmeric Soup

Our Warm Glow is the perfected version of every “ginger-turmeric-carrot-winter squash” soup you’ve ever seen. Roasted Kabocha changes the game here, be sure to get it nice and toasty. If you cant find Kabocha, other winter squash (like Red Cury Squash, Butternut, Acorn, etc) will work too. Leave that peel on for all the nutrient and texture. A perfect soup to serve as an opener for a dinner party (do up the toppings!), for breakfast with an egg dropped in, or paired with a crisp salad for a perfect lunch or light dinner.


It’s all about the toppings though…

Moon Juice Herb Crisps, holy CRAP. Crumble these into your bowl…

Living Cultures Superfoods coconut yogurt, you wont regret this.

Burn Hot Sauce, this fermented hot sauce is always a good choice.

Sprouts, add crisp and crunch

Cilantro, chopped fine for a fresh finish

Ghee, add a dollop of their garlic version- OMG!

INGREDIENTS

1 medium Kabocha Squash, cut into wedges with peel on!

1# Carrots, rough chopped into chunks

1 large or 2 medium Yellow Onions, thinly sliced

2–3” knub fresh Ginger, sliced thin, to your taste and spice level, start small!

1.5 TB Dried Turmeric, or 2–3” knub fresh Turmeric

1 tsp Cinnamon, more to taste

1/4 tsp Cardamom, more to taste

1 can full fat Coconut Cream (we love this one)

6 cups Broth, any type (or 1 jar Kitchen Witch Bone Broth, plus 2 jars Water)

Salt and Pepper to Taste

Fat of Choice for saute, ghee or coconut oil are the best

PREPERATION

Preheat oven to 400, line a baking sheet with parchment, and toss your Kabocha wedges with your cooking fat. Place them in a single layer on the sheet, and put into oven. Roast till toasty, and browning, about 20 minutes, and flip to get the other side, another 10-15 minutes.

While the Kabocha is roasting, prepare your other ingredients and get the soup cooking. In a soup pot heated to medium, saute onions in about 2 TB cooking fat, till translucent and just beginning to brown, but not scorch. Add a big pinch of salt, about 1tsp. Add ginger, cinnamon, and cardamon - stir till spices become aromatic, about 1 minute.

Add your coconut cream, and bring to a simmer. Once simmering, add the carrot and a bit more salt, stirring well till spices are evenly distributed.

Add bone broth, bring to gentle simmer, cover, and allow to cook till carrots are tender about 10-15 mins.

Add in roasted Kabocha, and simmer for about 3 minutes or so.

Puree soup in batches in blender, till smooth. Top with allllllll the goodies (see list on this page!) or simply sip and enjoy on it’s own. Freezes ultra-well, and is even delicious cold or at room temp.

Stacy Hoover