Sunshine Soup
Sunshine Soup is a simple soup made with winter squash, lentils, and ginger for the grey days when our bodies need deep warmth, nourishing and the promise of sunshine to come. It's also for picky kids who can't stand "bits" in their soup. When they ask what's in it, tell them it's full of sunshine.
Ingredients
- 10 cups cubed yellow/orange squash such as butternut. Could sub for up to half sweet potatoes or carrots
- 6 cups water/broth
- 2 cups red lentils
- 3 tablespoons grated ginger
- 1 chopped onion
- 6 garlic cloves
- 1 ½ teaspoons tumeric
- Sea Salt to taste
- 2 tablespoons Miso Paste
Instructions
Prepare the Squash
- For butternut squash, peel skin with a potato peeler, cut in half, scoop out seeds and cut into cubes.
- For hard skinned squash, prick and bake at 350F for an hour, cut in half, let cool enough to handle, scoop seeds, then scoop out flesh. You'll only need about half the amount of cooked mashed squash vs raw cubes.
Sunshine Soup
- Mix all but miso paste together in a gallon sized pot or bigger.
- Bring to a boil, turn down and simmer until soft, about 30 min.
- Take off heat, blend with immersion blender.
- Scoop miso into a jar/mug/bowl and add a scoop of soup. Mash together with a fork, then stir back into the pot of soup.
- Taste for salt+pepper, then serve!
Nutrition
Calories: 258kcalCarbohydrates: 51gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 170mgPotassium: 1104mgFiber: 18gSugar: 6gVitamin A: 18624IUVitamin C: 41mgCalcium: 120mgIron: 5mg
Tried this recipe?Let us know how it was!