Golden Spice Soup

January 17, 2019

When time, healthy food and inspiration intersect, it is a beautiful thing, isn't it?!

What a joyous blessing it was to be in the kitchen today creating this tasty recipe!

My goal was to use three fabulous winter veggies and warming spices to blend into a nourishing soup. 

 

The star of this soup is kabocha squash, which was an "orphan" vegetable... It was on the grocery store $2 bargain bag shelf- the produce goods that have blemishes or aren't at their peak. Believing that it still had potential, my mom and I rescued the little squash and gave him a good home.... Isn't this a picture of what we as people sometimes feel like- like we have bumps or bruises from this life, but God sees our potential and the eternal purpose that He created us for! The King of Kings sees each soul as more worth than gold...

 

Speaking of gold, the orange hues of the kabocha squash are complimented beautifully by treasured nutritious spices such as ginger, turmeric and cinnamon. The healthy fats in the coconut milk may assist the body in maximizing the beta carotene in the kabocha squash, and the black pepper synergizes with the turmeric. 

 

I hope this soup warms your heart and soul!

Enjoy! 

~Robin

 

 

Golden Spice Soup:

serves 2-4

 

3 ½ cups winter squash, roasted: 2 cups spaghetti squash, 1 ½ cups kabocha squash*

1 large sweet onion, roasted

 

1 cup canned coconut milk

1 cup unsweetened almond milk

2 teaspoons cinnamon

½ teaspoon REAL® salt

⅛ teaspoon black pepper

½ teaspoon ground turmeric

½ teaspoon fresh ginger, grated

¼ teaspoon organic orange zest (I used Blood Orange zest)

 

Directions:

  • Preheat the oven to 400 degrees.

  • Wash and poke the spaghetti squash with a knife and place in the oven- I just put it on the oven grates, but it could be placed in a glass baking dish.

  • Wash and cut the kabocha squash in half and place cut side down in a glass baking dish.

  • Wash and cut the onion in half and place it cut side down into the baking dish with the kabocha squash. Place the dish in the oven and bake all three veggies for 40 minutes or until slightly golden brown and tender. 

  • (These veggies can be baked the night before to speed up the recipe the next day)

  •  

  • Remove the veggies from the oven. Cut the spaghetti squash in half and scoop out the seeds. Remove the seeds from the kabocha squash also. (You could scrape out the seeds prior to baking if you wanted to save the seeds to roast separately.)

  •  

  • In a blender, add the coconut milk, almond milk, spices and onion (separate its layers for easier blending).

  • After letting the veggies cool for a few minutes, gently scoop out the meat of the kabocha squash to leave the skin in tact (if you are using the skin as an edible bowl). Add the squash meat to the blender.

  • Scoop out the spaghetti squash and add it to the blender.

  • Blend thoroughly until you have a creamy, golden delicious soup! 

  • Warm on the stove if needed, and serve in your squash "bowl" if desired. 

  • Any leftovers can be conveniently stored in mason jars. 

 

*You can also experiment swapping a sweet pumpkin (pie pumpkin or Cinderella pumpkin), butternut squash or sweet potato instead of the kabocha squash.

 

Enjoy your Golden Spice Soup! 

 

 

 

 

 

 

 

 

 

 

 

 

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