I frequently discuss the importance of real/whole food as the source for all of the nutrients we need to heal, perform, and thrive. But one of the issues many people seem to face when it comes to getting all the needed nutrients is that it can be daunting to eat a giant bowl of greens or veggies. It takes a long time, your jaw can get exhausted, and frankly, most people just don’t have time to eat a giant salad or bowl full of cooked veggies during the day. If I had it my way, we would always have time to sit for at least an hour to enjoy, appreciate, and be grateful for the food that provides energy, fuels our bodies and minds, and heals us or keeps us healthy from the inside out, but this not always a reality in life, and we need ways to nourish our bodies even on the busy days and nights. Some of the clients I am currently working with complain of not having the time, energy, and/or patience to make and eat a giant plate of greens every day. Smoothies can be great, but most people throw in loads of fruit, which ends up really increasing the sugar load. Plus, some people actually do a lot better with cooked veggies, over raw in terms of digestion and nutrient absorption.
My solution? Healthy, energy dense squash, nutrient rich kale, healing bone broth, a pot, some seasoning, and a good blender. Put these together and you’ve got a big batch of powerhouse green soup that will last multiple meals, will go down with ease, and will tantalize your tastebuds too! Bonus points for getting bone broth in the meal.
I don’t know about you, but during the fall and winter seasons, my cravings change, and I constantly crave soul warming, nutrient dense soups, stews, chilis, and savory pies. This soup is a weekly staple in our house. The recipe will allow you to get in all kinds of nutrients to fuel your week and keep you free of the those pesky sicknesses that are always going around this time of year. It is easy to take on the go and warm up at work, and it’s super versatile. Choose your protein, throw it in, and voila! Don’t let that bright green color spook you; this one is so chalk full of nourishment that you’ll feel amazing after one meal.
So, here you have it, super easy squash and kale Soup…
[recipe title=”Simple Squash and Kale Soup (GF, NF, DF)” servings=”8″ time=”15 min” difficulty=”easy”]
WHAT YOU NEED:
- 2 cups roasted local squash of your choice (I like kabocha, delicata, butternut, or pumpkin)*
- 1/2 cup diced sweet onion
- 2 cups organic kale
- 2 cups homemade bone broth
- 1 tsp garlic powder
- 2 tsp sea salt
- 1 tsp thyme
- 1 tsp basil
- 1 tsp black pepper
- 1/2 tsp cayenne (optional)
*To roast your squash (fresh is best), simply cut it in half, scoop out the seeds, and roast face down for about 40 minutes, until it gives when you poke it
WHAT YOU DO:
- in a saucepan over medium heat, sauté onion in a bit of ghee until soft
- add bone broth, roasted squash, and kale and bring to a simmer, cooking until the kale is wilted
- pour mixture into a Vitamix, blender, or food processor
- add seasoning
- blend until smooth and soupy, taste, and add more seasoning if desired
- pour back into saucepan and warm, stirring until desired temperature is reached
- Enjoy with your favorite additions (bacon, sardines, ground beef, pulled chicken, get creative)!
I enjoyed my soup topped with wild-caught sardines pan fried in ghee, a TB of brewers yeast (HERE is why), and some diced pastured bacon on top. [/recipe]
Let me know what you think! I’d love to see your posts of my recipe, so tag #liverad or @laura.radicalroots to get my attention.