Grounding Nettle-Infused Kabocha Squash Soup
I've been thinking about back in the day, before grocery stores, and how people would have used what was in front of them and got creative.
There are nettles galore on my property right now. When they first came up, I checked nearly every day, waiting for them to be big enough so I didn't miss them. It's kind of funny that I think about it now, there is no chance of missing them. More and more are popping out of the ground every week.
I guess that's why some people call them a weed!
If I picked even half of them, leaving more than enough to leave for animals and for allowing them a chance to seed and grow again, I would have bags and bags of them.
So I've been taking it on myself to experiment, otherwise I'm going to have a lot of dried tea. This is one of my favourites - and it's so simple and easy.
You can learn more about nettle health benefits and how to harvest them in my Spring Foraging post
Dairy Free, Gluten Free, Vegan, Sugar Free
This recipe is great to make if:
- you're looking for a detoxifying, nutritive and anti-inflammatory meal;
- you just foraged or bought some nettles and have no idea what to do with them;
- you want a grounding and nourishing soup that's easy and simple;
INGREDIENTS & DIRECTIONS
- 3 cups roasted kabocha squash
- 3 cups nettle tea
- 1 small yellow onion, diced
- 2 garlic cloves, crushed
- 2 tsp coconut oil
- squeeze of fresh lemon to garnish
- Pre-heat the oven to 375F. Cut a medium-large kabocha squash in half and scoop out the seeds.
- Using 1 tbsp of coconut oil, coat the inside of the squash. Sprinkle 1/2 tsp of Himalayan sea salt and cracked pepper over the inside of the squash.
- Place the squash open face down on to a baking sheet, and roast for approximately 35 minutes, or until tender.
- Place one spring of nettle (with approximately 5 leaves on it) in a pot with 4 cups of water and bring to a boil. Simmer for approximately 30 minutes. The water should be a deep green colour when it's finished. Note: be careful handing uncooked stinging nettles and use a glove or tongs to touch them. If you can't get fresh nettles, you can substitute a bagged tea.
- Dice the onion and crush the garlic. Saute on medium-low heat for 5 minutes.
- Add the kabocha squash and nettle tea. Bring to a boil and then lower the heat to a simmer.
- Cook for 15 minutes to infuse the flavours, then transfer the contents to a blender and blend until smooth. Serve warm.
Store in a container in the fridge for up to 3 days.