Soup as Savior

Its that time of year where we all are spending more time inside, the days are shorter and darker, and everywhere you look someone is blowing their nose. or hacking up their lungs. No thank you! Unfortunately none of us is bulletproof and catching a cold or flu is very possible it we aren't cognicent and diligent about taking care of ourselves. The likely hood of catching a cold is increased 20 fold if we are sleep deprived, are over extending ourselves, and even over exerting ourselves with exercise. And lets be honest around the holidays we may be stretching ourselves a little thin with work, parties, preparing gifts, and the like. 

Lucky for us nature has provided some amazing medicines in the form of... You guessed it PLANTS! Whenever I'm feeling under the weather I recognize it as a divine message from my body intelligence. Sickness forces us to slow down, and observe our behaviors, and pushes us into the mode of self-care. Have you been neglecting sleep? or perhaps you've been too busy to cook yourself some medicine. Well I'll make it easy with this quick delicious soup of cold-curing medicinal soup.

Yes, this Kabocha Squash Soup can kick your cold and flu in the ass.


Normally I am diligent with dosing up on Vitamin C at the first signs of coming down with a cold. I used to resort to powders and supplements but that's a bit reductionistic. Why buy a bottle of pills for $15 when a cup of this soup has over 50% of the recommended Vitamin C that you need!

Not to mention it is full of fresh ginger, garlic, and cinnamon, all herbs and spices that can up-regulate detoxification and the immune system.

Still not convinced?

Even if you are not coming down with a cold, or know someone who is, this squash soup still tastes absolutely incredible and can prevent you from catching something down the line. Lets face it prevention is way better then having to go through the fever, runny nose and fatigue.

Roasted Kabocha Squash Soup with Coconut Milk  is made with coconut milk and other Whole 30, vegan, and Paleo-friendly ingredients.  It makes a wonderful main dish, appetizer, or side dish recipe.




  • 1 large Kabocha squash cut in half, seeds removed**
  • 1-2 T coconut or avocado oil
  • Pinch of salt
  • Soup Base:
  • 2 T coconut or avocado oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 T fresh grated ginger
  • Pinch cayenne pepper
  • 1/2 tsp. cinnamon
  • 15- oz. can coconut milk full-fat
  • 2-3 cup organic veggie broth or purified water
  • Cilantro optional


Preheat oven to 400 degrees.

  1. Drizzle 1 T oil and sprinkle a pinch of salt on the inside of both halves of the squash.
  2. Place squash face-down on a large baking sheet lined with parchment paper. Bake in preheated oven for 50-60 minutes, or until squash is tender.

For the Soup:

  1. In a medium skillet melt 2 T of coconut oil and add onion. Sauté over medium heat for 5 minutes.
  2. Add garlic and ginger. Continue cooking over medium heat for 2 minutes.
  3. Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
  4. Once squash is done cooking, remove as much flesh as you can and discard the skin.
  5. Add half of the squash and half of the coconut milk mixture to the blender. Process for 2-3 minutes, or until contents are completely smooth. Pour soup into a large pot over low heat.
  6. Repeat above step with the remaining squash and coconut milk mixture.
  7. Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a few pumpkin seeds, coconut flakes and fresh cilantro. Enjoy!