#wintersoup

When making a really good chicken soup be it for the purpose of helping with a cold, flu, wanting something simple yet comforting, or needing an effective way to warm up your bones from very cold weather always smoke the chicken.

With the one that I made recently to use up some of the brown rice that I had laying around in the tiny apartment because I was feeling chilly while my big guy/husband was clocking out from work he couldn't resist the smell of the smoked chicken.

The blend of seasonings used on the chicken breast cutlets that he bought for me earlier was Italian herb blend/pizzamauste for the Finnish people that could stumble across here, all around spice seasoning/garlic pepper for Americans, Herbamare/Adobo for Americans who use Latin American product staples.

Smoke the chicken in your grease of choice, I used olive oil in mine, but if you really want to elevate it especially for your feedee chicken fat, duck fat, or bacon grease should do the job just great. The name of the game is getting your chicken to not just brown, but to also leave a fonde coating on the bottom because when you get ready to caramelize the onions, infuse the carrots, and celery in the fonde and grease mix.

(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)

Acorn squash and carrot soup.

This hearty soup is perfect for warming up on a cold winter day. Packed with vegetables and lentils, it's nutritious and comforting. The Instant Pot makes it quick and easy to prepare.

Ingredients: 1 onion, diced. 2 carrots, chopped. 2 stalks celery, diced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. 4 cups vegetable broth. 1 cup dried lentils. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Put in the garlic, onion, carrots, and celery. Saut until the meat is soft. Add the bay leaf, thyme, and rosemary and mix them in. Mix in the lentils, vegetable broth, and tomato dices. Add pepper and salt. Put the lid back on and set the pressure to high. Bake for 10 minutes. Let the pressure drop naturally for five minutes, and then quickly let it go. Serve hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

There’s nothing better than a warm bowl of soup on a cold day. This winter vegetable soup combines wholesome ingredients with purified water for a clean, comforting, and healthy meal.

Check out the recipe here: https://www.reddit.com/r/homewaterpurifier/comments/1s6ofp8/from_frost_to_broth_aquatrus_winter_vegetable/