Planning for postpartum is definitely becoming a topic that more and more people are hearing about.
There is so much focus on pregnancy, getting ready for birth, and buying all the things for baby, that postpartum prep sometimes gets lost in the hustle and bustle.
But the importance of having easy to heat up nourishing foods for postpartum recovery deserves more of a centre spotlight!
Quick & Easy Foods are going to be your new BFF
This recipe for nourishing squash soup is SO EASY to make and SUPER customizable! You can use whatever squash and produce you like or have on hand. No need to follow the recipe word-for-word. In fact, I encourage you to experiment and make it your own delicious creation!
Nourishing Squash Soup for Postpartum
- 3 pounds winter squash of your choice (acorn, butternut, or whatever you prefer), cut into quarters and seeds removed.
- 1 fennel bulb (if desired), cut into large pieces
- 1 medium onion, cut into large pieces
- 2 carrots, cut into large pieces
- 2 pears, cored and cut into large pieces
- 1 tbsp olive oil
- 1 tsp kosher salt
- 3 cups of bone broth (your choice)
- 1 cup water
- 2 tbsp maple syrup
- 1 tsp balsamic vinegar
- 1 tsp herbs (your preference, I used herbes de provence)
- salt and pepper to taste
1. Preheat oven to 450 degrees.
2. Add squash and vegetable to baking sheet and drizzle with olive oil. Sprinkle with kosher salt.
3. Roast for 15 minutes. Remove all veggies EXCEPT Squash.
4. Continue roasting squash for 20 more minutes, or until fork tender.
5. Remove squash from oven and let cool until safe to handle.
6. Peel skin from squash.
7. Puree the vegetable with the broth until completely smooth, done in batches if needed.
8. Place pureed vegetables into a soup pot. Add the water, syrup, vinegar, hears, and salt and pepper. Simmer for 10 minutes unitl warmed through.
Makes four 2 cup servings.