Winter is here, and with it comes the season of soup. I love soup like I love an oversized scarf. It’s cozy, it’s warming, and if you do it right, it’s totally healthy and pretty much totally acceptable to eat in mass quantities.
I recently attended a winter hibernation workshop (yes, seriously, it was incredible), and my acupuncturist, Amanda Valenti, made a pumpkin soup that knocked my socks off. According to Amanda and the wisdom of Chinese medicine, this soup is good for you in many ways: it moistens the lungs and large intestine, improves digestion, warms hands and feet during winter season. Also: it’s flippin’ delicious.
I modified the recipe a bit, added a box of organic pumpkin soup to increase the volume and ensure plentiful leftovers, and went a little wild with the toppings. I highly encourage getting weird with the toppings. I even added a dollop of lentils and peas once. We’ve been slurping on this soup ever since, and you oughta make yourself a batch:
Homemade Winter Squash Soup Ingredients
- 1 bag of organic chopped butternut squash from the produce section, or a regular ‘ole whole butter nut squash, peeled.
Note: Making this at camp, or cooking in a rush? I recently tried Straight From The Root pre-cooked organic vegetables, and they’re the jam. If you’re feeling crazy, toss in a few of their roasted carrots too.
- 1 onion diced
- 4 cloves of garlic, minced
- 1 piece of peeled fresh ginger (about 1.5 inches), minced
- A dash of cinnamon, or a few cloves.
- 1 box (32 oz) of organic vegetable broth
- 1 box (32 oz) of organic pumpkin soup
- 2 tablespoons oil (we use sunflower)
- 1/2 cup almond milk
- salt and pepper to taste
- optional toppings: sunflower + pumpkin seeds, crispy kale, sunflower seed sprouts (pictured), freshly chopped cilantro, a splash of crema, whatever floats your boat.
Soup Makin’ Directions
- Peel ginger. Chop garlic, onion, and ginger.
- Combine butternut squash, cinnamon/clove, and vegetable broth in a pot. Bring the mixture to a bubbly boil, then simmer on low for 20 minutes (10 minutes if you’re only using pre-cooked squash from The Root).
- Toss in the onion, garlic, and ginger. Continue simmering until the onions are squishy.
- If you had cloves, remove them.
- Combine mixture, almond milk, and box of pumpkin soup using a hand mixer, Vitamix, however you blend things.
- Top with crunchy, crisp, refreshing edible hipster decor. Enjoy.
Are you as obsessed with this soup as I am? Send your undying gratitude (and requests for acupuncture appointments) to Amanda at The Little Wellness Place, and follow her IG! If you’re local to SLC, come check out one of their monthly workshops + events with me! Otherwise, slurp away and stay warm.
Disclosure: This is a totally un-sponsored post. I’m just low-key obsessed with Amanda, her cooking skills, her acupuncture magic, and all of the wonderful women at Little Wellness Place.