Though I am VERY angry about four (yes, FOUR) straight days of snow in Boulder this week, my silver lining has been that I’ve got lots of cooking done.
Basically-if this weather keeps up, I’ll be 20 lbs heavier by December.
And with high temps currently floating around the high teens (sigh-I’m getting angrier just writing all this), I’ve been living off lots of comforting soups and stews. And honestly, is there anything more soothing than a luxurious, creamy bowl of pureed butternut squash soup?
The only thing better than this classic soup, and all the other variations I’ve made this week, is when the broth base is rooted in Boulder-based, Beyond Broth.
These organic, veggie-based alternative to the super trendy bone broths, each focus on different health aspects, like immunity, vitality and one geared for digestion, and are full of good-for-you ingredients. The savory packets are perfect for sipping out of a mug on chilly days or adding to any soup, stew or broth-centric recipe and elevate both the flavor and the health element of whatever they’re added to.
I’ve been loving them the most with my favorite, simple ramen noodles, Koyo Noodles, with just loads of other onions, garlic and crushed red pepper thrown in. I was feeling pretty crappy and REALLY did not want to get sick, so I added the Immune package (it’s turmeric and reishi based) to the noodles and I honestly felt better almost immediately after. Also, for such a simple bowl, it was insanely delicious and had powerful flavor profiles.
My friends have also been straight up, DEMANDING my easy ramen recipe, to which I easily obliged to in the thick of yesterday’s storm. We added kale, tofu nuggets, red bell pepper, scallions, garlic and Beyond Broth Yummy Tummy, which has ginger and basil in it. It was a perfect, soothing addition and it was a huge hit.
And here we are! A new recipe! I’m sure I’ve posted one before, but this one is crazy easy. I used a mix of leftover roasted kabocha, butternut squash and Japanese sweet potato for the base and added the rosemary thyme Beyond Broth which paired beautifully with the garlic, onions, ginger and turmeric in this soup. Recipe below and make sure to use code trickortreat15 for 15% off your online order at Beyond Broth. Happy cooking!
ROASTED BUTTERNUT SQUASH GINGER SOUP
3 cups roasted squash
1/2 large onion, chopped
3 cloves garlic, chopped
1 tsp fresh minced ginger
3 cups water/broth
1 package Beyond Broth of your choice
1/4 tsp turmeric
Sea salt and black pepper
Toppings: Pumpkin seeds, hemp seeds, crusty bread, yogurt (I’m obsessed with GT’s Kombucha ginger turmeric probiotic yogurt)
- Saute onion in some avocado oil in a medium saucepan over medium heat for 10 minutes
- Add ginger and garlic and cook for two more minutes
- Add all remaining ingredients and stir well
- Bring to a boil, then let simmer for 10 minutes
- Add to blender and blend until smooth, then serve with desired toppings
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