August 18 2017
This grain- and dairy-free breakfast bowl is packed with veggies and immune system-boosting bone broth.
Recipe From Eat Drink Shine by the Blissful Sisters, Jennifer, Jessica and Jill Emich (Kyle Books, 2016)
This soup nourishes the lungs and warms the body. It is the perfect soup to serve at the start of the cooler weather, when we are more susceptible to colds. This soup hits the right balance between spiced and sweet that is pleasing to every generation. Plus, it just feels good going down.
For a hearty main dish, add some protein to this soup by including a scoop of pulled chicken or beef in the center of each bowl.
SERVES 6 TO 8
1 (3-pound) acorn or butternut squash
2 Tbsp. coconut oil, plus more for brushing
1/4 cup chopped yellow onion
1 stalk celery, chopped
2 pears, peeled, seeded and chopped
Sea salt to taste
4 cups vegetable or chicken stock
1/2 cup full-fat canned coconut milk
1/4 cup maple syrup
1 tsp. peeled and minced fresh ginger
1 tsp. ground cinnamon
1 pinch ground nutmeg
2 tsp. vanilla extract
3 Tbsp. chopped raw pecans
Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out seeds. Brush inside with coconut oil and place, flesh down, on a baking sheet. Bake until tender, 35–40 minutes. Meanwhile, heat the coconut oil in a soup pot and sauté onion, celery and pear with a bit of salt until softened and lightly caramelized. Add stock to the pot and simmer for 30 minutes, uncovered. Scoop the roasted squash out of the peel and add to the simmering stock. Stir in the coconut milk, maple syrup, ginger, cinnamon, nutmeg and vanilla, and simmer for another 30 minutes. Purée with a high-powered hand blender or in batches in a blender until smooth. Start blending slowly first before running at a higher speed to avoid splashing hot soup. Serve in bowls garnished with pecans.
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