If you haven’t heard, I am doing a Whole30 for the month of October! And if you have heard, I’m sorry for the amount of times I have said Whole30 in the past week. If you aren’t sure what the heck I’m talking about and want to learn more about the Whole30, I talk about it in My Journey to the Wholey Land, My Whole30 Challenge: Part One, and My Whole30 Challenge: Part Two.
I am really excited for my second Whole30 for many reasons. A main reason being that I have about 50 people doing it with me! I have put together an October Whole30 Facebook group that has over 50 members, all of which are doing the Whole30 with me! This past week I have been sharing tips and resources to guide the members through their Whole30 and I have been loving every minute of it!
It is really exciting to put my Nutrition and Wellness Certification to good use and to be a reference to help whenever I can. I am really thankful for having such a motivating and inspiring group of people doing the Whole30 with me.
So I had another game-day snack recipe planned for this week, but since I started the Whole30 October 1st, I decided that this month’s blog posts and recipes will be Whole30 compliant! But don’t worry, that doesn’t mean my recipes won’t be any less darned delicious!
This week’s recipe is a nice autumn soup, since we are FINALLY starting to have some cooler weather. There is nothing like a bowl of hot soup to sooth your mind, body, and soul.
This Roasted Acorn Squash and Cauliflower Soup recipe is as easy as roasting some veggies and throwing all the ingredients into a blender.
This soup has ingredients such as cauliflower and turmeric which have anti-inflammatory and gut healing properties. The bone broth adds both flavor but it also adds more gut healing as well.
This soup is great alone or as a side. I added prosciutto crisps on top to get a little extra protein and fat. Simply broil the prosciutto until crispy, 8 min in my toaster oven, but might be quicker in a regular oven so just keep watch.
If you are interested in joining in to the October Whole30 Facebook group, its not too late! Click here and I will add you to it!
I hope you have a chance to try this soup! If you do, share a picture on Facebook or Instagram, and don’t forget to tag @youngwholeandhungry!
Roasted Acorn Squash and Cauliflower Soup
This healing, soothing, cozy soup is a delicious way to warm up when the weather is chilly. It is Whole30 compliant, and it is so creamy and luscious, you will forget you're on the Whole30.
- 1 whole acorn squash
- 1 head cauliflower
- 1.5 cup chicken bone broth or broth (compliant)
- 1 can full fat coconut milk
- 2 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp turmeric
- 1 tbsp pepper
- 2 tbsp salt to taste/separated
- 1 tbsp olive oil
Preheat oven to 425 degrees. Cut squash in half lengthwise and clean out the seeds. Cut cauliflower into florets. Toss cauliflower in olive oil and salt-about 2 tsp. Drizzle olive oil on acorn squash. Sprinkle with salt.
Place squash skin side down on a baking dish, along with cauliflower. Bake for 35-40 min, or until golden brown.
Once roasted, wait until the veggies have cooled enough to handle. Put the cauliflower in a blender with the coconut milk and blend until smooth. Scoop acorn squash out of the skin and add to the blender, with nutmeg, cinnamon, turmeric, pepper, and salt-about 1 tbsp (or to taste). Blend until smooth. Add one cup of bone broth and blend. If you desire a more soupy consistency, add another half cup.
Transfer from blender into a pot and heat on medium high until warm to serve. Top with a drizzle of olive oil, a sprig of rosemary, or prosciutto crisps.