My husband and I love making big batches of soups on the weekend and taking them to work with us throughout the week.

With bone broth as the base for most of my creations, they are incredibly nutrient dense even before we add all the veggies. Sometimes I’ll add collagen powder as well for extra protein.

My hubby prefers pureed soups, which is A-OK with me because it makes it even easier to sneak in veggies he wouldn’t normally eat!

Our soups make a perfectly nourishing lunch to fuel us through our busy work days, without any hassle. Simply reheat and eat!

He will use his microwave at work because that is his only option but at home we only use the stovetop or oven for reheating anything. The jury is still out on microwaves and how they actually affect the molecules of our food. There are some arguments to be made for the possibility that microwaving may derange the proteins making them difficult to absorb and potentially inflammatory.

Regardless, we stick to reheating our soups on the stovetop if we can because it creates a more evenly heated lunch, without any weird changes to the texture.

I highly recommend adding soups to your sunday batch cook. You can make as much as you want and store whatever you won’t eat that week in the freezer for emergency lunches!

Since butternut squash is one of our go-to’s, we ALMOST got sick of it over the winter so I decided to play with my recipes. There are a million and one butternut squash soup recipes out there but for some reason they always tasted pretty much the same to me.

So how did I make mine different?

I took a whole different approach to spice and introduced the indian influence of curry powder. We’re all working hard to get turmeric in these days so why not sneak it in with some curry! Of course, curry & turmeric’s best friend is ginger, right? It’s also my tummy’s best friend, so I threw that in too! LOTS OF IT!

NOTE: Curry is not AIP compliant as it contains a blend of some seed-based spices. It is, however, ok for both GAPS and SCD.

I would also caution those with celiac disease, and really anyone looking to avoid gluten, that you ensure your curry powder is gluten-free. I would look for a blend that actually indicates that it is gluten-free. Otherwise, we cannot be sure. Many spice mixes use gluten-derived anti-caking agents and fillers.

I recommend Cha’s Organics. They ensure that all their products from spices to coconut milks are 100% gluten-free. I have no affiliation, I just think they’re awesome and that is genuinely the company I use.

So start spicing up your soups and make lunches a no-brainer!

Slow Cooker Curried Butternut Squash Soup

TIME: 4 hours

SERVES: 5-6

INGREDIENTS

8 cups butternut squash (peeled, seeded and chopped)

2 tbsp ginger (peeled & grated)

1 tbsp curry powder (I recommend Cha’s)

4 cups chicken bone broth (or 4 cups of water with Organika’s Chicken Bone Broth Powder for convenience)

2 tbsps apple cider vinegar

1 tsp sea salt

DIRECTIONS

1) Combine all ingredients into the slow cooker. Cook on high for 4 hours, or on low for 6 hours.

2) Using a handheld immersion blender, blend the soup until smooth. If you do not have a hand blender, transfer the contents of your slow cooker slowly over to you standing blender and blend in batches until smooth.

3) Divide into bowls and adjust salt to taste if needed. Maybe top with some extra veggies if you’re a weirdo like me! Roasted broccoli was an amazing addition!

4) ENJOY!

If you make this recipe, please feel free to take a pic and tag me on instagram @realistic.holistic and use #realisticholistic :) I’ll be sure to share your culinary adventure!

COMMENT below if you have any questions or suggestions!

SHARE this with someone who needs quick and easy lunch ideas or just wants to spice up their life!

As always, thanks for stopping by!

Kisses & kombucha,

Meg