Healing Squash & Sweet Potato Soup

What could be better in the cold winter months than the rich, flavorful goodness of butternut squash and sweet potato? Even better when they are paired together in what will soon become a new favorite!

Ingredients:

1.5 c cubed butternut squash (fresh or frozen)

3 medium sweet potatoes, peeled and cut into chunks

1 granny smith apple, peeled and chopped

4 c chicken broth (use vegetable broth for vegetarian option)

1 T EVOO

1/2 tsp cinnamon

6 slices of fresh ginger (peeled)

3 cloves garlic, peeled

3/4 c full fat coconut milk

1/2 c water

2 T lemon or lime juice

sea salt and pepper to taste

Directions:

In a large soup pot, saute garlic and ginger in EVOO for 2 minutes. Add squash, sweet potatoes and apple to pot. Add cinnamon. Saute 3-5 min., stirring frequently. Add broth. Bring to boil. Reduce heat to simmer. Cover and cook for 15 minutes or until mixture is tender. Remove pot from heat and take out ginger and garlic pieces. Using an immersion blender, blend until smooth. Add in coconut milk, water and lime/lemon juice. Return pot to burner and cook on low heat until heated through. Stir and season with salt and pepper.

To serve, set out bowls of toppings to choice from. Try chopped pistachios, pumpkin seeds, fresh herbs, shredded coconut, or raisins. Get creative and enjoy!

Asian Lentil Soup

I don't know about you, but in the summer months (especially here in Texas!) I don't always want meat for my protein source. Although I eat primarily a primal-type diet which typically excludes all legumes (beans/peas), I do seem to tolerate these protein-packed vegetarian options well when I spend the time to properly prepare my legumes beforehand. Soaking and sprouting beans and lentils in a nutshell helps to increase digestibility for most people and allows more of the nutrients within to be utilized, and is what all traditional cultures did when consuming their legumes. I would much rather spend the time ensuring my food doesn't hurt my digestive system, especially with an autoimmune disease linked to leaky gut.  This being said, I don't always have the time to soak and sprout my lentils, so I was super excited to see pre-sprouted dried green lentils in the bins at my local Whole Foods! If you can't access this store near you, try these from Amazon (see below). Here's my summer pureed soup which combines tasty lentils with some of my favorite Asian-inspired flavors for a meatless, one-pot, easy dinner. Enjoy!

Ingredients:

2 T coconut oil

1 onion, chopped

3 cloves garlic, minced

3 T ginger, peeled and minced

1 t red curry paste (or more to taste)

1 T ground coriander

1 T cumin (or more to taste)

2 c full-fat coconut milk

2 c green or French lentils

2 qt chicken or vegetable broth (plus a bit extra if needed)

optional:  top with fresh cilantro, limes, or chopped pistachios

Directions:

In a large dutch oven or soup pot, heat the coconut oil over medium-high heat. Stir in the onions and saute until translucent. Next, stir in the garlic and ginger, and stir. Then, add curry, cumin and curry paste. Mix well. 

Reduce heat to medium and add coconut milk and broth. Let cook for 5 minutes. Next, add the lentils and stir. Further reduce heat to medium-low and cook for around 30 minutes, stirring frequently to prevent sticking. As more liquid as needed. 

When lentils are thoroughly cooked and tender, use an immersion blender to puree until smooth. Use extra broth as needed to thin. Check seasonings to taste. Garnish and serve!

Creamy, satisfying lentil soup!