Simple Squash Soup
I practically pulled an all-nighter on Monday night. By an all-nighter, I really mean I went to bed at 12:30am and woke up at 5am. I had a massive research paper due Tuesday morning that I put off until the eleventh hour. My sister told me that 1/3 of people can function really well with little to no sleep, 1/3 are okay at dealing with it, and 1/3 basically lose it with no sleep. I have no idea if this is actually true or not, but if it is, the last one is definitely me...
After my version of pulling an all-nighter, I was feeling less than fabulous. Sleep has become one of my greatest allies on my healing journey and anything less than eight hours means brain-fog, puffiness and skin flares for the next four or five days. I needed a BOWL FULL OF LOVE and this simple squash soup came and saved the day. It is pretty much a hug in a bowl and really will make you feel better. Soup has the power to do that, you know. ALWAYS GET SLEEP. But when you can't, here are some tips for recovering from a sleepless night:
1. Hydrate when you wake up with a large glass of warm water—continue drinking water throughout the day 2. Have a nutrient-dense breakfast, lunch and dinner—don't skip meals and avoid sugar, coffee or other stimulants 3. Be kind to yourself, it's okay to be tired 4. Choose an early bedtime for the following night 5. Power off your electronics 2-3 hours before your chosen bedtime; turn off the noise in your life 6. Take magnesium, it seriously helps achieve a stellar night of sleep 7. Have a cup of tea like chamomille or peppermint to help soothe your body and mind 8. Take at least an hour to wind down from daily tasks; take your time with your bedtime routine or read a book 9. Fall into a deep slumber and repeat for the next few nights...
- 5.5 cups mashed butternut squash (or other winter squashes like red kuri, pumpkin, acorn, etc.)
- 4 cups bone broth
- 1.25 cups fresh orange juice
- 1 yellow onion, chopped
- 1 leek, chopped
- 1 piece of 2" ginger root
- 2 cloves garlic, chopped
- 2 tablespoons coconut oil
- 2 tsp sea salt + more to taste
- extra virgin olive oil and chives, finely chopped for garnish
- Bake and render your own squash puree via my tutorial How to Roast a Butternut Squash
- Using a large, heavy bottomed pot—I love my Le Creuset for this—heat 2 tablespoons of coconut oil over medium heat. Once it is melted and beings to sizzle, add chopped onion and leeks to the pot and sauté for 2-3 minutes or until translucent and fragrant. Next, add chopped garlic, mashed squash and broth to the pot. Using a a microplane, zest ginger root into the pot and then combine everything. Cover with lid and bring to a boil. Reduce heat and simmer for 10 minutes so that the flavors combine.
- Turn the heat off. Using your immersion blender, puree the soup. Add 1.25 cups fresh orange juice and combine.
- Serve with a drizzle of olive oil and chopped chives.