And here we are in mid-December. If I were writing this post like a medical note, it would go something like this:
Pt is s/p Hanukkah celebrations, currently tolerating a high-salt, high-sugar diet with moderate alcohol intake. +flatus, some BMs, but pt c/o bloating, excessive thirst. Recommend increase fluids. Would also consider probiotic supplement to promote regularity. Pt encouraged to focus on lean protein sources and high-fiber foods in preparation for Christmas feast with in-laws later this month. Nutritional considerations for cocktail hour and setting attainable New Years goals were also discussed. Pt was receptive. Will continue to monitor.
Ready for a break from sugar? You’re in good company. This soup is a refreshing change of pace—perfect for a cold night in. Make with a stick blender or in a regular blender—just be careful not to overload the thing and then use too high a speed setting like I did. Unless, of course, you like orange explosions all over your countertops.
I like to serve this with a little green on the bottom, such as steamed kale or shredded sautéed brussels sprouts or cabbage (yes, really). You can top with a fried egg, a garnish of pumpkin seeds, and goat cheese like I did here, but it’s also delicious with a roast pork mixed in. For a vegan take, sprinkle a tablespoon of hemp seeds on top for an extra protein boost. I used powdered ginger in this recipe, but feel free to use fresh instead—just mince finely and add with the garlic.
- 1 small kabocha squash, cut in half with seeds scooped out
- 1 tablespoon coconut oil
- 1 small onion
- 1 clove garlic
- 1 teaspoon ground ginger
- 1 teaspoon garum masala
- ½ teaspoon cumin
- 2 cups vegetable broth
- Preheat oven to 400 degrees F. Fill a baking pan with water and place squash, cut side down. Bake until flesh is soft. Allow to cool and then scoop squash outside of the peel.
- Meanwhile, heat coconut oil in a stock pot or large saucepan. Add onion and cover. Cook on low until soft. Uncover and add garlic. Saute another minute and add spices.
- Add broth and squash. Stir well to mix.
- Blend soup, either using a stick blender or by pouring the soup in small amounts to a blender.
What’s your favorite soup?