ROASTED DELICATA SQUASH + GREENS + TURMERIC BROTH

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

Good

% Daily Values based on a 2,000 calorie diet

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.