Soup is the ultimate fall and winter power meal.

A nice flavorful soup warms you up and when done right, it will fill you up the veggies your cells need to keep your immune system strong throughout the cold season.

This fall I’ve been consistently making a big pot of soup on Sunday or Saturdays that we can eat 3 – 4 times in the week.

Besides being delicious, I love that I have kept the seasonal colds I normally get under control….so far (knock on wood).

The soup I’m sharing today is loaded with two immune boosting winter squashes, kabocha and acorn squash. Kabocha squash and Acorn Squash are excellent sources of beta-carotene, from to their orange flesh, which can be converted to vitamin A in the body.

Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin, and hair.

A single serving of kabocha squash provides 70% of the day’s recommended requirement!

Both squashes are also loaded with a wide variety of minerals like iron and vitamins like vitamin C and some B vitamins.

This soup also has healthy fats and electrolytes from the full-fat coconut milk which nourish your digestive lining. A healthy digestive system = a healthy immune system.

Oh and this soup also has immune supporting spices, herbs, and greens.

So basically this is a recipe to make your immunes system stronger this season.

I’ll be sharing more super soups in the coming weeks but for now, try this creamy savory and sweet Ginger Coconut Squash Soup.

First, gather the Ingredients listed below.

  • 1 large kabocha squash
  • 1 large acorn squash
  • 1 garlic clove
  • 2 sprigs of oregano
  • 2 sprigs of thyme
  • 1 tablespoon fresh chives minced
  • 1.5 inches of ginger
  • 1 can of full-fat coconut milk
  • 1 cup of roughly chopped roma tomatoes
  • 1 tsp or more salt depending on your taste preferences
  • 3 cups of water or more to thin
  • 1 tsp mustard seed
  • 1 tsp ground turmeric
  • 1/2 tsp black pepper
  • 1 tsp coriander
  • 2 tablespoon coconut oil or olive oil
  • A breakfast bowl full of chopped Daikon Radish greens or kale or collards
  • And ½ cup of soaked wakame seaweed

Now let’s get cooking

  1. First bring a very large pot half filled with water that can fit the two squashes whole to a boil.
  2. Add squashes and boil the two squash whole for 20 mins, rotate them as they cook.
  3. As they cook, add the coconut milk, roughly chopped tomatoes, ginger, herbs, and spices except for the mustard seed into the blender and wait until squashes are done cooking.
  4. Once cooked pull out, cut open, remove skin and seeds for both squashes. Then cube.
  5. Put two handfuls of Kabocha squash into the blender with the other ingredient you had waiting. Blend until smooth.
  6. Heat a pot then add mustard seed to toast. Wait until you hear the mustard seed starts to pop then add cubed squash.
  7. Sautee squash with mustard seed and a bit of water to avoid sticking for 2 mins then add creamy blend from the blender into the pot. Add 3 cups more or less of water to thin to the consistency you like
  8. Turn the heat down a little to simmer the soup for 10 mins (add more water if you what to thin out the soup) .
  9. Then add the greens and cook for another 5 mins.

Looking for more healthy breakfast recipes? I’ve got you, check out this Body Ache Soothing Golden Smoothie Recipe.

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