ROASTED DELICATA SQUASH + GREENS + TURMERIC BROTH

Name: ROASTED DELICATA SQUASH + GREENS + TURMERIC BROTH
Ingredients: 1 Delicata squash, deseeded and sliced into half moons; Drizzle of extra virgin olive oil; Sea salt; Freshly ground black pepper; 1 tablespoon coconut oil; 1 yellow onion, thinly sliced; 4 or 5 cloves garlic, smashed and coarsely chopped; 1-inch piece fresh turmeric, peeled and grated, or 2 teaspoons ground turmeric; 2 tablespoons chickpea miso or mellow white miso; 4 cups water + 3 tablespoons for the miso; Juice of 1 lemon (about 2 tablespoons); 2 handfuls of leafy greens (kale and bok choy; Swiss; chard, escarole, and dandelion greens also work well); Pea shoots for serving (optional); Cooked brown rice or quinoa for serving (optional)

1 step

During the colder months, and particularly in the middle of winter, I like to eat an abundance of warming turmeric root and dark, leafy greens to keep my immune system in check. This soup is one of the best ways to get a big serving of both of these immune builders. It comes together in a flash and takes very little prep work, so I make it when I am busy but need that extra boost of nourishment and anti-inflammatories

Updated at: Thu, 17 Aug 2023 03:17:30 GMT

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Ingredients

2 servings

1Delicata squash

deseeded and sliced into half moons

extra virgin olive oil

sea salt

freshly ground black pepper

1 tablespooncoconut oil

1yellow onion

thinly sliced

4 clovesgarlic

smashed and coarsely chopped

1 inchfresh turmeric

piece, peeled and grated

2 tablespoonschickpea miso

or mellow white miso

4 cupswater

+ 3 tablespoons for the miso

1lemon

juice of

2 handfulsleafy greens

kale and bok choy, Swiss

for serving, optional

brown rice

Cooked, or quinoa, for serving, optional

Instructions

Step 1

Preheat the oven to 400°F. Place the squash onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Cook for 30 to 40 minutes, until the squash is soft and brown around the edges. Melt the coconut oil in a medium pot over medium heat. Add the onion and cook for 5 to 7 minutes, until it is soft and starting to brown. Add the garlic and turmeric and cook for 2 more minutes, while stirring. In a small bowl, dissolve the miso in 3 tablespoons of water. Add the miso/water mixture and the rest of the water to the pot, bring to a boil, reduce to a simmer, and cook for 30 to 40 minutes. Add the lemon juice and the leafy greens, stir, and cook for about 2 minutes, until they are soft. Ladle a few large spoonfuls of the broth into 2 bowls, and finish with the roasted squash and pea shoots and rice, if using, or any additional toppings. This is best if enjoyed immediately, but it will keep for a day or two in an airtight container in the fridge.