i got a bit emotional this morning as i prepared my husband’s lunch. there was nothing we could do to keep him contained at home – there was no such thing as telecommunication for a lawyer (for now). and him being a workaholic was not helping the situation as well.
covid-19 cases doubled in the last two days, and i felt so helpless. it is here. it is real and it is contagious. just as my husband went in and out of our house trying to make sense of his work, i also increased my meal prepping game! i had to strengthen his body somehow. well, not just his but mine and my dad’s as well. i fear that we all are ticking time bombs and it is only a matter of time. i pray i am wrong, i really do. but for now, this is all i can do.
i resorted to google for ingredients that are immunity-boosting. ginger came out frequently in top ten healthy foods and so i started with that one.
and i quote healthyfamiliesbc.ca,
ginger and turmeric have traditionally been used to treat conditions such as coughs, colds, indigestion and body aches.
they can easily be added to tea or any dish for that matter. today, i included it in one of my comfort foods growing up – squash soup. i enjoy this so much, especially the healthy serving that cibo prepares for me whenever i order it. it is so good.
butternut squash turmeric ginger soup
adapted from nadiashealthykitchen.com | Serves – 6
550g butternut squash, peeled and cubed
1 tbsp coconut oil
2 large carrots, chopped
2 garlic cloves, finely chopped
Thumb size piece of ginger, grated
2 tsp turmeric
500ml stock made with 1 ½ vegetable stock cubes
1 can coconut milk
Juice of 1 lemon
Salt & black pepper to taste
Optional: bacon bits as a garnish
arrange the butternut squash cubes on a baking sheet and season with salt and pepper. drizzle with 1 tbsp of oil, give it a mix and roast for 25 minutes in a 220C/200C fan/400F preheated oven.
heat the coconut oil in a large pan, then add in the garlic, ginger and turmeric and cook for 1 minute on a medium heat. add the carrots and continue cooking for 5 minutes.
add the vegetable stock and coconut milk. bring to a quick boil, then lower the heat, cover and leave to simmer for 15-20 minutes. take off the heat, add the lemon juice and season with salt & pepper to taste.
add the roasted butternut squash and blend until smooth.
to serve – top with fresh coriander, bacon bits and your favorite bread.
stay safe and enjoy! -lica