I believe in the power of soup to heal. Especially when the soup is made at home by someone who loves you. That someone can be you too. Cooking can be a powerful act of self love.
This winter squash soup is very simple to make and can be very healing for anyone dealing with chronic illness.
Roasted winter squash just out of the oven
According to Chinese medicine, winter squash is considered a warming food that is medicinal to the spleen-pancreas and stomach; it improves energy circulation. Winter squash, garlic and onions are loaded with many nutrients, slow cooked in this manner the nutrients are easy to assimilate. Roasting the squash makes it both warmer and richer in flavor.
If you want, you could also add some fresh ginger to this soup to make it more warming. Ginger is a healing herb that is very useful for decreasing nausea, I call it a “chemo friendly food” because its especially helpful for those undergoing chemo. Simply add some slices of fresh ginger to the pot.
Butternut Squash Soup
2 to 3 pounds winter squash
6 cups veggie broth or chicken stock
2 medium onions diced
2 cloves garlic, crushed
2 tablespoon olive oil
sea salt
Preheat oven to 450F. Halve the squash, place on a baking sheet, cut side down, and bake until tender when pricked with a fork, 35 to 45 minutes.
Sauté onions and garlic with some olive oil until soft in medium soup pot.
Cool squash slightly. scoop out and discard the seeds. Scoop out the softened squash.
Add squash and broth to soup pot with the onions and garlic. If you have an immersion blender, puree right in the pot. If you don’t, you have to transfer batches of the soup to a blender or food processor. Soup should be smooth and not be too thick. Add more broth or water to thin to desired consistency.
Lightly season with sea salt and simmer, covered, 10 minutes
Serve garnished with dill sprigs.
