It’s Whole30 time! In addition to eating right all month, I’ve committed to posting everyday as part of Blogher’s January NaBloPoMo. The theme is pressure, which seems fitting–I’m putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won’t be able to share 31 new recipes, but instead will sometimes blog about how I’m feeling and what resources I’m using. I’ll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren’t committing to a whole Whole30.
I’m starting things off with this easy soup. I love a good soup on a winter day, and I like it even more with a bit of a kick. This one has a base of roasted acorn squash and stock, but gets a great flavor boost from ginger, fresh orange juice and zest, a splash of coconut aminos, and a pinch of cayenne pepper.
To turn this soup into a meal, try serving it with cooked chicken, meat, or shrimp on top. It’s also fabulous as a side sprinkled with pomegranate seeds and sliced almonds! Just because we’re eating healthy doesn’t mean we can’t have something festive.
If you are in the market for a pomegranate seed removal method, check out this video on how to deseed a pomegranate with a wooden spoon. It’s so easy and fun! Nothing like smacking the seeds out of a pomegranate in the morning (or anytime, really)!
For more paleo recipes, check out these Whole30 posts from my archives or my Whole30 Pinterest board. Also, follow me on Instagram to see pics of what I’m eating throughout my Whole30.
Orange Ginger Squash Soup
Yield: About 4 cups (3-4 servings)
Prep time: 10 minutes
Cook time: 1 hour
1 large acorn squash
1/2 teaspoon olive oil
Salt and pepper to taste
2 cups chicken or vegetable stock*
1/4 cup coconut milk
1/4 cup fresh squeezed orange juice
1 teaspoon orange zest
3/4 teaspoon ground ginger
1 tablespoon coconut aminos
Pinch or two of cayenne pepper
Pomegranate seeds and/or sliced almonds, for serving
*I used homemade stock made from a rotisserie chicken. If you use store-bought stock, I recommend getting an organic, low-sodium version so you can control the amount of salt in the finished soup.
Preheat the oven to 400. Cut the acorn squash in half and scoop out the seeds and pulp. Brush each half with about 1/4 teaspoon olive oil and sprinkle with salt and pepper. Place in a foil-lined baking pan and roast, cut sides up, until fork tender (about an hour).
When the squash is cool enough to handle, scoop out the flesh and place it in a medium saucepan, or in a blender if you don’t have an immersion blender. Add the remaining ingredients and process with an immersion blender
(or regular blender) until smooth. Place the saucepan over medium heat and cook, stirring often, until heated through. Serve hot or warm, with pomegranate seeds and/or sliced almonds.