Turmeric and Ginger Squash Soup
(Vegan and Gluten Free, Self-Awarded Potluck Winner)
Note to Reader: Do not be dismayed by the length of this recipe, it’s really quite simple and not time intensive- I’m just a verbose recipe writer)
2 large squashes of your choice (Butternut and acorn come highly recommended)
1 carton vegetable broth (or any other broth of your choice)
Avocado oil (and/or ghee, butter, or olive oil)
2 cans coconut milk (full fat)
Large knob of ginger
1 head of garlic
1 onion
2 large fresh turmeric knobs (if you can’t find fresh turmeric, 1 spoonful of powder will suffice)
Salt and pepper
Optional:
Garam Masala
Red pepper flakes
1-2 spoonfuls tahini
Green onion or coriander for garnish
First- The Squash
1) Preheat oven to 375
2) Halve or quarter squashes. Douse them liberally with oil of your choosing (consider a high smoke point oil like Avocado oil since we will be roasting this at a high temperature). Put them flesh side down in a 375 degree oven for about 45 minutes until thoroughly soft and squashable (meanwhile make the aromatics)
Second- The Spices
1) Dice up the triumvirate of spice: garlic, ginger, and onion.
2) Heat pan (preferably cast iron) on your stove over medium heat. Add a generous 3-5 tablespoons of your oil of choice. Add onions, ginger, garlic. Add the turmeric (diced or grated)
3) Sauté for 3-5 minutes until onion is translucent (Add Garam Masala and red pepper flakes if using) Sauté another couple minutes. If spices stick to pan or are beginning to burn, add a sip of broth to them.
Third: The Blending
1) Using either an immersion blender or food processor- blend together the squash (sans skin), spices, and 1-2 cups broth. It should be quite thick at this stage.
2) Taste for salt, pepper, any additional flavors (you want the soup to be extremely thick and flavorful at this point.)
3) Add 1-2 cans coconut milk until your desired consistency is reached. (If you’re adding a couple spoonfuls of tahini for added rich nuttiness- now’s the time)
4) Warm soup over stove or put in crock pot until you’re ready to serve
The Footnotes: How is this recipe nourishing my body?
Now that your hands and every hand towel you own are permanently stained cucurmin-yellow, here are the highlights of why this soup optimizes your body’s natural detoxification pathways (chicken soup for the soul- one might say).
1) Squash is packed with Vitamin C. Your adrenal glands need high amounts of Vitamin C to function properly. Adrenal glands produce hormones that help regulate your metabolism, immune system, blood pressure, and your body’s internal response to stress. Having these bad boys regulating at their top capacity empowers your body’s resilience.
2) The Triumvirate: Garlic, Onion, and Ginger. Compounds in garlic support the immune responders in your body, protect your heart, and scavenge reactive oxygen species (ROS)*. Onions contain antioxidant compounds that fight inflammation. Ginger inhibits ROSs *(ROSs- much like ROUS’s in The Princess Bride, ROSs are stressful on the body and are ideally minimized in your general vicinity)
3) Curcurmin (the active ingredient in turmeric) is an antioxidant powerhouse that has been linked to happy brain functions and further killers of the dreaded ROSs (in your body, not in the Fire Swamp)
