Okay friends, this is by far the yummiest soup I’ve made from scratch (shoutout to my friend Jenna for introducing me to Kabocha Squash) and the healing properties are UNREAL AWESOME. The base of the soup is made from simmered bone broth which, for those who don’t know, has MAJOR gut health and skin benefits. I’ll have to share the benefits of bone broth in a separate post because I could go on forever. This is such a fun and yummy soup for winter dinner parties, served as an entree, a quick to-go lunch, when you’re feeling under the weather, and even great if you’re craving a warm breakfast!

Here is what you’ll need:


• 2 tablespoons olive oil

• 4 cups bone broth (I love this brand, it’s LOW FODMAP)

• 2 tablespoons minced ginger

• 1 teaspoon turmeric

• 4 large organic carrots

• 1/4 of an XL kabocha squash (roasted and peeled)…see this post for instructions

• 1 bunch organic Swiss chard (or your favorite leafy greens)

• Apple cider vinegar (for greens)

• Cilantro for garnish

• Himalayan sea salt/pepper to taste


• Heat olive oil in a large, heavy pot on medium-high heat

• Throw peeled and chopped carrots in the pot with minced ginger and a big pinch of salt and turmeric

• Cook -> stirring frequently for 5-8 minutes

• Add roasted kabocha squash and pour in bone broth

• Turn up to high heat

• Once it’s reached a boil, lower heat, cover, and let simmer for 25 minutes — until everything has completely softened together

• Puree in food processor (or strong blender) until smooth and return to pot

• Sauté or steam chopped greens - drizzle with ACV and olive oil

• Serve soup with fresh cracked pepper, cooked greens, and parsley!

Pour in a glass container and freeze for a week’s worth of lunch! I love pairing this soup with my lamb-ball recipe here for a perfect portion of protein. Enjoy!