Good Luck Soup
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Preparation time: 20 minutes if you have cooked butternut squash already; about 1 hour if you’re making the butternut squash as well
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Servings: 6–8
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Heather’s mother had a trick to get her kids to eat spinach noodles when they were little: she called them “good luck noodles.” She was pretty smart when it came to tricking Heather and her sister into eating their greens. The name of this soup might help get your kids to eat their greens, too! It’s so delicious, thick, and comforting that they’re sure to like it.
INGREDIENTS:
3 cups sliced bok choy
2 cups leeks, thinly sliced
2 cups sliced zucchini
2 cups cooked butternut squash
2½ Tbsp. coconut oil
2 Tbsp. curry powder
2 tsp. Celtic sea salt
1½ tsp. ground black pepper
1 tsp. turmeric
1 tsp. ground coriander
1 tsp. cumin powder
Pinch each of: fennel powder, cinnamon, and ginger
INSTRUCTIONS:
If you don’t have cooked butternut squash, take the squash, prick about 10 holes in it with a knife point, then put it in a baking dish with 2" water and cook for 45 minutes in the oven at 350° F. (Alternatively, you can cook it in a Crock-Pot while you’re out during the day. Add 2–3" water to the Crock-Pot and put the pricked butternut squash inside, cover, and set your timer on the lowest setting. Cook until the squash is soft and you can easily put a knife into the center.)
Put 1 Tbsp. coconut oil into a saucepan on low heat. Add all spices, except for sea salt, and the leeks; sauté the leeks for 2–3 minutes. Add 2 cups water into the saucepan and bring to a rolling boil. Add bok choy and zucchini and simmer on low for 3 minutes, adding sea salt while simmering. Remove from heat and add butternut squash.
With an immersion blender (or in your blender or food processor with the S-blade), mix all ingredients until you have a smooth, blended soup. Add coconut oil and mix again to evenly distribute it.
Serving suggestion:
Drizzle a small amount of flaxseed oil onto the soup in each bowl. Mixing in the oil at the end makes for a delicious final taste!