Squash & Ginger Healing Soup

During the Autumn and Winter, you may have noticed that lots of my recipes look like this one.

Ginger & Squash Healing Soup

And with good reason.

Partly because they're my favourite.

Partly because they're really tasty, healthy and filling

And hugely because at this time of year our bodies need warming and soothing food that is easier to digest than cold, dry and raw ingredients which can cause bloating, dicomfort and are harder work for our digestion.

I've been feeling a bit under the weather this week, so fresh ginger root and garlic is going into a lot of my cooking.

Ginger is one of my go to's during the cold season. I swear by it as a health boosting ingredient - it supports immunity, it's a natural pain killer, it can reduce inflammation...so many more reasons to get some into your diet asap!

This recipe is worth making in batches and freezing for a rainy day. Of course a freshly prepared soup is always the nicest, but if reality means that you're not always going to have time and energy, a frozen home made soup is always going to be more nutritious (and definitely cheaper!) than a shop bought version.

RECIPE

• 1 x medium acorn squash, washed and cut into chunks

• 2 x small white onions

• 3 x large garlic cloves

• 200g red lentils, washed thoroughly

• a big handful of fresh leaves such as coriander, flat leaf parsley, or rocket

• 1 x heaped tablespoon garam masala

• 1 x heaped teaspoon turmeric

• 1 x litre vegetable stock

• 100mls full fat coconut milk

• 1 x tablespoon of extra virgin olive oil

• Salt & Pepper to taste (also lots of black pepper for so many health benefits!!)

METHOD

• Airfry or roast the squash until tender and slightly browned at the edges

• Whilst that is cooking (it takes 25 mins in the oven, 10-15 in the air fryer) heat up a large heavy bottom pan and add the spices until they smell gorgeous (too much and they will burn and not be as potent)

• Add a bit of oil and soften the onions and garlic

• Add the lentils and stir everything through

• Add the vegetable stock

• Simmer for about 15 mins to cook the lentils.

• Once everything is cooked, add the coconut milk, squash and and a handful of the fresh herbs and stir through

• Take out about a third of the mixture, whizz it and add it back in. It gives the whole soup a lovley creaminess and smoothness without it ending up like baby food!

• Serve with fresh herbs, seeds such as pumpkin seeds, a drizzle of oil and a sprinkle of chilli flakes or a few twists of black pepper.

Delicious!

As always, let me know if you make it and enjoy it! Lynne x

HELLO LOVELY READER!

Are you looking for some personalised wellbeing support?

I am a yoga teacher, nutrition & wellbeing coach and reiki practitioner, offering classes, one to one wellbeing coaching, weekend women's wellness retreats in Sussex, group mini retreats in Shoreham By Sea, and via zoom for those who prefer to stay cosy at home, or aren't local to me.

I currently have 2 x spaces for one to one coaching in Shoreham or via zoom. Get in touch directly if you are up for making a real and long lasting difference to your wellbeing

Details of my classes, coaching and retreats are all on my website or you can contact me directly on lynnejarrettyoga@gmail.com