Acorn Squash Soup with Ginger Bone Broth

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Paleo - Low-Carb, Gluten Free, Dairy Free

Hope everyone’s making it through this Friday the 13th with good vibes and good health! I was up all night with a teething baby and am 50 shades of exhausted right now. Friday the 13th associated? Who knows, but if anything should happen to me today, I know this soup will cure me!

{I’m talking about run down, getting sick feelings here so DO NOT quote me, I’ve seen those movies and ain’t no soup bringing you back from that}

I know myself pretty well by now so I know if I start to get over tired and sore and achy feels, I know I’m inviting all of the ickies that are waiting to pounce with the perfect opportunity. Especially this time of year, with all of the weather changes, everyone seems to be fighting something.

Here in Calgary it is Fall one minute, Winter the next, with a Summer day here and there just to keep you guessing. Which drives me nuts because I usually like to rotate our gear through seasons so I currently have a bunch of rubbermaid containers hanging out in our front entrance because I’m not sure what we’ll need here, parkas Monday? Flip Flops Tuesday?

My go to when I start feeling with way is Bone Broth, hands down.

Bone broth is rich in minerals, and helps support the immune system. It contains healing properties such as collagen which aids in gut health and can reduce inflammation and even provide relief in respiratory tract infections.

I used Organika’s Ginger Bone Broth which comes in a powder form. I usually have some chicken bone broth in the freezer too which would go great with this as well but I knew the ginger would add a great flavour addition to this soup and the powder form really is convenient too.

If you are using liquid bone bone for this recipe just omit the water and use 1 1/2 Cups of broth instead and don’t forget to add in a 1/2 Tsp of Ground Ginger as well!

I also topped mine with some super cool Green Bread croutons I made from a recipe I tried yesterday from www.lilsipper.com. It’s a recipe for Keto, Paleo, Gluten Free, Dairy Bread which is made from Sunbutter, Eggs, Apple Cider Vinegar and Baking Soda. The chlorophyll and the baking soda cause a reaction that makes the bread green! Super fun and made my soup look all Halloween-ie.

So whether you’re trying to stay healthy or fight off the challenges that come with the weather changed this time of year, this soup is perfect! I seriously made it this morning and it was GONE by lunch!

Stay safe and healthy this Friday the 13th and if you see a black cat, throw your soup at it and run away!!!

{Obviously kidding, please don’t send me messages about animal abuse} 

 

 

INGREDIENTS

1 Acorn Squash Halved and Seeds Removed

1/2 Medium Yellow Onion Diced

1 1/2 Cups Water

1/3 Can of Full Fat Coconut Milk

1 Tbsp of Extra Virgin Olive Oil

1 Tbsp Minced Garlic

2 Scoops of Ginger Bone Broth Powder (I used Organika’s Ginger Bone Broth but if you don’t have it you can use whatever bone broth you have, if liquid omit water and use 1 1/2 Cups of broth and 1/2 Tsp of Ground Ginger)

1/4 Tsp of Cinnamon

1/4 Tsp Turmeric

1/4 Tsp of Cracked Black Pepper

1/2 Tsp of Fine Grey Sea Salt

Toppings (Optional)

I made some croutons from www.lilsipper.com 4 Ingredient Green Bread I had leftover. I left it out over night to let it harder a bit more, coated it with Avocado Oil, Salt and Pepper and Garlic Powder and baked them at 350F for roughly 25 Minutes until they were crispy.

 

Preheat oven to 350F and line a baking sheet with parchment paper and set aside

Cut acorn squash in half and remove seeds, lay acorn squash flat side down onto baking sheet and bake for roughly 45 mins or until soft and baked through

Remove flesh and set aside

In a medium to large pot, heat Extra Virgin Olive Oil and add garlic, onions and spices (except bone broth)

Sweat mixture until onions are clear and fragrant and add in squash

Add bone broth to 1 1/2 cup of water and whisk, add to pot – or if you’re using liquid bone broth add 1 1/2 Cups to pot

Allow to simmer on low for 10 mins, turn off heat and mix using an immersion blender or transfer to blender and blend then return to pot

Add 1/3 Can of Full Fat Coconut Milk, make sure can if fully mixed as the cream likes to separate and sit on the top when it’s cold

Simmer on low and serve right away with toppings of choice!

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