Creamy and delicious, this vibrant soup is packed with nutrition and makes for a satisfying meal, whether or not you’re on a cleanse.

Winter squash boosts immunity, is anti-inflammatory, contains B vitamins and folate, and is good for the heart, digestion and your eyes. So eat up and be well!

makes 2 quarts

prep time: 15 minutes
cooking time: 20 minutes

Ingredients

1 large yellow onion, roughly chopped

3 garlic cloves, roughly chopped

roughly 2 pounds or 6-7 cups of roughly chopped (peeled) butternut squash

1 medium sized strip of kelp

1 tablespoon dried sage

3-4 cups homemade chicken or vegetable broth (3 cups makes it thicker, 4 will thin it out a bit more)

1/2 cup full fat coconut milk

sea salt to taste

fresh ground pepper to taste

Garnish

toasted pumpkin seeds

thinly sliced nori sheets

Directions

Prepare vegetables; peel and chop the onions, butternut squash and garlic if you haven’t already.

Place the prepared onion, squash, garlic, and bay leaf into a large pot. Pour in the broth, cover, then bring to a boil.

Once boiling, reduce the heat a bit and simmer until the squash is tender.

Pour the contents of the pot, except the bay leaf, into a blender along with the coconut milk, then puree until silky smooth.

Season to taste with sea salt and pepper. Serve with a sprinkle of pumpkin seeds and sliced nori.

Recipe//Frank Giglio
Photos//Jenny Nelson