School has back in session for just 3 weeks and sure enough the kids and I already have the scratchy-throat-cough-and-sniffles-welcome-back-to-school virus! When I don’t feel good I want soup so I made a yummy chicken and veggie and then when that was gone I came up with this warm, comforting and slightly spicy soup. The kids liked it enough to have a spoonful and say it was yummy but were not interested in having a bowl of it because of the spice factor.
- 1 Acorn Squash (butternut would be really good in this too)
- 1 large Sweet Potato
- 5 large carrots, peeled
- 3 Leeks
- 2 tablespoon fresh ginger, grated
- 3 tablespoons coconut oil
- 32 ounces organic Chicken Broth
- 8 ounces coconut milk
- Aleppo Pepper
- Penzey’s Bangkok Blend spice
- Salt and Pepper
- Set your oven to 425.
- Cut your acorn squash in half length-wise and rub the flesh with a teaspoon of the coconut oil, season with salt and pepper and place on a large baking sheet flesh side up.
- Cut your carrots in 3-4 inch sections and place on the baking sheet next to the squash.
- Poke the Sweet Potato with a fork once or twice and place in the oven on the rack.
- Slide the baking sheet in the oven on the same rack as the sweet potato if possible.
- Let roast about 45-60 minutes or until the squash and carrots are tender and the sweet potato is cooked.
- Let cool a few minutes and scrap the Acorn squash flesh into a bowl, peel the potato and add to the squash, add the carrots, mash to combine.
- In a large stock pot add the remaining coconut oil and heat.
- When the coconut oil is hot add the leeks and let cook until soft, 3-5 minutes.
- Add the ginger and 32 ounces of the chicken broth and bring to boil.
- Add the squash, sweet potato and carrots stir to combine and let simmer for 15 minutes.
- Using an immersion blender, blend the soup together.
- Add the coconut milk, Aleppo Pepper and Bangkok blend spices and combine again with the immersion blender. I usually don’t measure my spices so taste as you go along.
Note: If your soup is too thick add more chicken stock to thin.