Anti-Inflammatory Roasted Butternut Squash Soup


*1 large butternut squash
*1 onion
*2 carrots
*4 sheets of cabbage
*½ inch of fresh ginger
*¼ inch of fresh turmeric
*1-2 cups sprouted chickpeas
*handful of cilantro
*4 cups water
*2 cups coconut milk
*½ cup olive oil
*salt, pepper, cumin, muchi curry spice, and cayenne pepper to taste

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Remove seeds from squash, cover with olive oil, and place in the oven at 350 – 400 till a fork can pierce the skin. While it cooks, cut up needed ingredients above. Don’t worry about cutting onions, carrots, and cabbage super small. It will be going through a blender. Put 4 cups water in a large pot and simmer carrots, onions, and cabbage on low. Add in carrot tops, onion tops, or cabbage leaves you plan to throw out. These can be removed before the blending process. They add flavor and nutrients to the stock.

Once the squash is ready, remove scrap items from pot. Add in chickpeas, ginger, and turmeric to pot. Scoop out and add pumpkin flesh to pot. Cook for another 10-15 minutes, determining when to blend based on the softness of the ingredients.

Remove substance and add to blender. Once smooth, add blended material, coconut milk, and olive oil to pot. Keep soup on low or off heat. Add salt, pepper, cumin, muchi curry spice, and cayenne pepper in the amount preferred. Add spices slowly and continue to taste till satisfied. Lastly, add leeks and cilantro.