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. 

IMG 4013 300x300 - Kabocha Soup

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.

IMG 4157 300x300 - Kabocha Soup

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Add broth and squash. Stir well to mix.
  4. Blend soup, either using a stick blender or by pouring the soup in small amounts to a blender.

Enjoy!

What’s your favorite soup? 

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