We’re in it – it’s cold and flu season. If you’re like me, you’re probably looking for ways to boost your immunity naturally with either foods or natural supplements. Well if you’re finding yourself trying to ward off some pathogenic invaders may I suggest snuggling up with a warm cup of this hearty immune-boosting, fall-inspired Paleo Ginger Squash and Carrot Soup?
This soup is thick, creamy and can satisfy any appetite. The addition of the full fat coconut milk makes it extra creamy and rich, while also supplying the soup with a dose of healthy fat to put the fat-soluble vitamins from the veggies to use in your body fighting off your cold or flu.
I really recommend roasting the squash before making the soup – you technically don’t have to, but I find that it gives the soup a much deeper flavour, bringing out a caramelized, nutty flavour that you just don’t get from steaming. Sure, it does take an extra bit of time, but trust me it’s soooo worth it!
And if you didn’t notice from the photo, today’s recipe is brought to you by the colour orange. And what a beautiful colour it is. Foods rich in red, yellow and orange colours typically are higher in the awesome nutrient vitamin A and beta carotene (I talked about some of the benefits of beta carotene in this post here.)
If you give this Paleo Ginger Squash and Carrot Soup a whirl I’d love to hear your thoughts, feedback or any other comments – did you make any changes, or variations to the recipe? With a few simple spice changes the sky really is the limit when it comes to this hearty soup!
- 1/2 roasted butter nut squash
- 2 Tbsp coconut oil
- 4-6 large organic carrots peeled & diced
- 1 yellow onion diced
- 4 cloves of garlic crushed (you can add more to taste)
- 1 2" piece of fresh ginger, peeled and thinly sliced or chopped
- 3-4 cups of homemade chicken broth (or water)
- 1 can heavy coconut milk with cream
- 1 tsp cinnamon
- salt and pepper to taste
- Pre-heat an oven to 350F (175C). Grease a baking pan with coconut oil/butter/olive oil and then roast the squash by removing the seeds and placing it cut side down on the pan. Place in the oven and bake for 30-40 minutes, or until the squash is easy to pierce with a fork. Remove the squash from the oven and allow to cool before handling. When it's safe to touch, scoop out the squash with a spoon and discard the skin.
- In a large soup pot over medium heat melt the coconut oil. Add the onions to the melted oil and cook until the onions are fragrant and translucent (about 4 minutes). Add the garlic and cook for another 2 minutes while stirring. Add the chicken broth or water, roasted squash, carrots and ginger. Bring all the ingredients to a boil, reduce heat slightly and allow to simmer for about 25 minutes, stirring occasionally, until carrots and ginger are tender.
- To blend the soup you can either use a food processor, counter top blender or immersion blender. I personally use an immersion blender since it means I don't have to dirty another dish or appliance, and I can blend the soup right in the pot. I remove my soup pot from the stove and then blend my soup until it's quite smooth and creamy, but feel free to leave yours a bit chunky if that's your preference.
- Return the soup to the stove and add in the can of coconut milk, cinnamon, salt and pepper.
- Ladle into soup bowls or mugs and enjoy on a cool day!
- This is intended to be a thick hearty soup, but you may thin it out to your desired consistency using more water or chicken broth.
- You can make this soup in larger batches and freeze. It will keep in the freezer for up to 4 months.
Made this soup this morning and it is awesome! I have been suffering with a nasty head cold and cough for 2 weeks now and I found the wholesome, nurturing warmth to be just what I needed. Being a seasoned cook I often will adjust ingredients to things I make but I wanted to give this soup a true test just as it is written. I would not change a thing! My husband usually gives a “not bad” rating when asked for his opinion on dishes made at home. He actually commented “this has a really nice ginger flavor”. So it is a keeper for my recipe file.