Kabocha Squash Soup with Turmeric + Ginger Essential Oil

Squash is all around during this time of year, and makes for such a versatile ingredient for the yummiest sweet and grounding Autumn dishes.

A personal favourite is the Kabocha Squash, also known as the Japanese Pumpkin or Golden Squash. I love it as part of a yellow curry with tempeh, or as a quick and nourishing Sunday Soup. You truly can’t fail with this one!

Pre-heat your oven to 180-200 degrees celsius.

Wash your organic squash and dry it.

Cut the squash in half, then quarters, to then divide further into slices.

Add the slices to parchment paper on a baking tray, or add some coconut oil to the tray and add the slices as is.

Add the tray to the oven, turning the slices half-way through baking. Likely 25-30 minutes will do.

Meanwhile, chop up 200 gram of your favourite mushroom – I love Cremini.

Add 2 tablespoons of cold-pressed coconut oil to a pan, gently melt. Add a tablespoon of coriander seeds, stirring shortly. Then add the mushrooms to the pan.

Add any spices you enjoy, I enjoy some tummy-taming fennel seed powder and cumin seed powder. Keep on stirring the mushrooms from time to time, while chopping up 1-2 tomatoes or sweet bell peppers. Once the mushrooms have released their water, add the tomatoes or peppers and keep on stirring.

Using home-made broth from scraps, or your favourite organic veggie-broth cube dilluted in warm water, add 2-3 cups of broth to the pan and heat over a slow heat.

Flip the sliced squash if you haven’t already, trying not to burn your tongue as you chew away at a smaller piece that looks done.

Add 1/4 cup of nutritional yeast and 1/4 cup of hemp seeds to your high speed blender.

Once the squash has softened enough and is sweet as can be, turn off the over and remove the squash. Add the slices to your blender, and slowly scoop in the broth with shrooms. Be aware that heat expands, and make sure not to fill up your blender all the way to the top – orange is a cozy colour, but painting the walls with squash is less ideal.

Use the ‘soup’ setting on your blender, or very slowly increase the speed over time to fully blend and break down the ingredients and skin of the squash.

Now, add 1-2 drops each of doTERRA’s Ginger and Turmeric oil, for their warming and inflammation regulating benefits and give the soup another quick blizz.

That’s it, soup for days!

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