Monday, 07 February 2011 04:55
Oh, its been a tough winter and the soup cauldron has been bubbling away. Here is one of my favorites.
The combination of flavors warms my soul, brightens my day and supports my off-season diet. Ginger is great for digestion, circulation, as well as anti-inflammation.
Winter squash is a great source of ALA an Omega 3 fat for anti-inflammation but is also loaded with antioxidants, carotenoids, and vitamin A & C.
- 1 Medium Butternut Squash (acorn, carnival, or kabocha is okay), peeled and cubed
- 1 Medium Onion, cut into chunks
- 2 Carrots, peeled and cut into 2” pieces
- 2 Stalks Celery, cut into 2” pieces
- 2 T Ginger, diced
- 3 Cloves Garlic, peeled
- 2 T Olive Oil
- 2 T Apple cider vinegar
- 1 Cup frozen peas
- 1/2 –1 C vegetable stock (optional)
Preheat oven to 400 degrees
- Place squash, onion, carrots, celery, ginger, and garlic into bowl and toss with olive oil. Season with salt. Place on sheet pan lined with parchment paper.
- Place in center of oven and roast for 20-25mins or until squash is fork tender.
- Defrost Peas in hot water.
- Remove from oven and place all ingredients into Vitamix, food processor, or blender and add apple cider vinegar. Process till smooth.
- Add Peas.
- Season with Salt and Pepper.
*Depending upon water content of vegetables and preference of soup consistency you may add some liquid or stock.
I also like to serve this topped with some steamed kale or with some applewood smoked dulse. Freeze extra portions for later use.