Just because it is summertime doesn't mean you can't catch a cold or flu bug. A great way to boost your immune system is by taking advantage of the abundance of summer squash that are available. Squash is a great vegetable with loads of nutrients and antioxidant power. This summer squash soup recipe utilizes those properties and enhances them with the addition of turmeric, curry powder, coconut milk, and our Organic Chicken Bone Broth. On top of that, we add garlic, onions, and fresh cilantro to provide an absolutely delicious way to support your immune system.
Love is The Ultimate Spice!
|2 tbsp coconut oil||1 sweet onion, diced|
|6 cloves garlic, peeled and minced||1 tbsp yellow curry powder|
|1 tsp turmeric||black pepper (to taste)|
|sea salt (to taste)||2 lbs summer squashes (zucchini, patty pan, crookneck, cucuzza, etc.), sliced or diced|
|4 cups The Flavor Chef Chicken Bone Broth||1 can full fat coconut milk|
|cilantro leaves & stems, chopped||squeezed lime or lemon (for garnish)|
In a 4 quart pot, on medium to high heat, add the coconut oil. Then add the onions and garlic. Allow to saute for 3 to 4 minutes, allowing the onion and garlic to infuse into the oil as they sweat. Now add the spices and a good pinch of the chopped cilantro and allow this mixture to bloom. After a couple of minutes, add the squash. Stir to incorporate and blend all of these together and allow the squash to begin to cook (4 to 5 minutes). Next, add The Flavor Chef Organic Chicken Bone Broth and bring the soup to a quick boil and then immediately reduce to a simmer. Allow to cook until the squash is tender and remove from the heat. Using your hand blender (or table top blender), blend the soup until smooth. Add in the coconut milk and some more of the chopped cilantro and blend again. Serve in bowls and top with fresh cilantro, a squeeze of lemon or lime, and a sprinkle of curry and/or turmeric.
BONUS! Listen to The Flavor Chef Lance Roll talk about the health benefits of bone broth with Judy and Roy on the Healing Quest podcast!