Our immune boosting kabocha squash soup recipe is filled with antioxidants that help ease inflammation and can help prevent chronic conditions such as autoimmune disorders and cancer. For added nutritional benefit, this kabocha squash soup recipe makes use of our nutrient dense immune boosting bone broth recipe from a previous post. Enjoy one bowl of soup a day in the fall and winter to nourish your body through the upcoming cold weather months.
Immune Boosting Kabocha Squash Soup
Ingredients:
1 kabocha squash, top and bottom trimmed, seeds removed, cut into large slices
Olive oil
Salt and pepper to taste
4 cloves of garlic, peeled
1 large sweet onion, cut into large pieces
Chicken bone broth, enough to fully submerge the squash
Steps:
Toss squash, garlic, onion, salt, pepper, olive oil thoroughly
Spread the mixture on a sheet pan
Roast in the oven for 15 minutes at 400 F degrees
Turn to prevent burning, roast for up to another 15 minutes
Pour all ingredients a large pot
Submerge with broth
Bring to a boil and simmer for 15 minutes covered
Using an hand blender, blend thoroughly
Add salt and pepper to taste
References:
Kim, M. Y., Kim, E. J., Kim, Y. N., Choi, C., & Lee, B. H. (2012). Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition research and practice, 6(1), 21–27. https://doi.org/10.4162/nrp.2012.6.1.21
Pham-Huy, L. A., He, H., & Pham-Huy, C. (2008). Free radicals, antioxidants in disease and health. International journal of biomedical science : IJBS, 4(2), 89–96.
Baena Ruiz R, Salinas Hernández P. Cancer chemoprevention by dietary phytochemicals: Epidemiological evidence. Maturitas. 2016;94:13-19. doi:10.1016/j.maturitas.2016.08.004
National Institutes of Health Office of Dietary Supplements. Vitamin C. Updated December 10, 2019.