The Ripened Heart

homeopathic healing

I Made You Winter Squash Soup – Hope You Like Ginger!

If you’re like me, you unintentionally hoard squash in wintertime. I was making a meal plan for the week and realized I had like 4 different types of squash lying around. Why? Who knows. I’m a sucker for squash I guess. But what to do with all this squash? Perhaps make a spicy gingery soup 😉

Ingredients

  • 2 medium winter squash (I used black futsu and delicata), peeled and diced
  • 1 large onion
  • 4 garlic cloves
  • 3 carrots, roughly chopped
  • 2 celery stalks, diced
  • 4 cups bone broth / veggie broth
  • 3 tbs grated ginger
  • 1 tsp red pepper flakes
  • 1 tsp sea salt (or to taste)
  • 2 tbs miso paste
  • 1 tbs rice vinegar
  • 1 cup organic cream (sub full fat coconut milk if dairy free)

Directions

  1. Chop and peel veggies
  2. Sauté onion, garlic, and ginger over medium heat until onions are translucent
  3. Add celery, carrot, and squash and sauté for another 5 minutes
  4. Add red pepper flakes and sea salt and stir to coat veg – 2 minutes
  5. Add broth and bring to a boil. Once boiling, simmer for 25 minutes or until squash is soft
  6. Let cool, then transfer in batches to a blender. Blend on high until smooth.
  7. Add soup back to pot – add miso paste, vinegar, and cream.
  8. Gently simmer for 5 minutes to meld flavors together, ensuring miso paste is fully incorporated
  9. Taste and adjust spices as needed – pepper flakes for heat, vinegar for acid, and miso for depth
  10. Serve! I topped mine with pickled watermelon radish and cracked pepper

Build Me Up Vegetable Soup

I don’t know about you, but as soon as the temperature drops below 50 degrees all I want is soups, stews, and nourishing broths. In all honesty, while I love summer produce, I’m ALL about warming winter meals. This mineral rich vegetable soup has become my new go-to when I’m feeling stressed, run-down, or when I feel like I’m in need of some extra nourishment. This makes enough to sip on for a few days. Enjoy!

Ingredients
  • 5 cups chicken broth (preferably homemade)
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 Japanese sweet potato, peeled & chopped
  • 2 carrots, chopped
  • 3 celery stalks, finely diced
  • 8 oz shiitake mushrooms
  • 1 baby bok choy, chopped
  • 1 inch ginger, grated
  • 1 inch turmeric, grated
  • 1 tsp sea salt (I like herbamare, adds extra flavor)
  • 2 tsp all-purpose seasoning
  • 1/8 tsp red pepper flakes
  • 1/2 bunch of parsley, chopped
  • 1/2 bunch cilantro, chopped
  • Squeeze of lemon (optional)
To Make
  1. Add 2 tbsp of oil of choice (I like butter, avocado oil, or duck fat) to a large soup pot. Add onion and saute over medium heat until translucent, about 7 minutes.
  2. Next add garlic, ginger, and turmeric for a few minutes before adding sweet potato, celery, carrots, and mushrooms to the pot. Continue to saute for another 5 minutes.
  3. Now add seasonings and quickly stir to coat veggies so they don’t burn to the bottom of the pot. Deglaze pot with a little broth if necessary.
  4. Add broth and chopped parsley and cilantro and bring to a boil. Once boiling, cover and reduce to a simmer for 30 minutes.
  5. During the last 5 minutes, add in bok choy and a squeeze or two of lemon.
  6. Adjust seasonings as needed and serve warm. I like topping the soup with gomasio, additional cilantro, and a touch of hot sauce for heat.
  7. If you want to add protein to this soup, gelatin, leftover shredded chicken, and white beans would make great additions.

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