Blue Hokkaido Squash Soup

Yield – 6 litres


  • 3 Tbsp freshly minced ginger
  • 1 leek,  half moon sliced
  • 3.5 litres homemade chicken broth
  • 1 Tbsp mild yellow curry powder (use AIP friendly curry powder if following AIP)
  • 3 tsp sea salt
  • 1 bunch fresh cilantro, chopped
  • 1 cup organic cashews or macadamia nuts, soaked overnight and rinsed
  • 1 medium sized Hokkaido squash, peeled and cubed
  • 3 large organic carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup radish micro-greens


  1. Gather a large soup pot and add a small amount of broth. Next, add the leeks, ginger, and yellow curry powder. Sauté for a few minutes and next add your cubed squash, carrots, celery, and sea salt.
  2. Cover with broth and simmer for 40-45 min or until vegetables are tender.
  3. When your vegetables are tender, remove from heat and add the macadamia nuts or cashews and fresh cilantro.
  4. Working in batches, transfer soup to a high powered blender and blend until smooth.  Taste and adjust for seasonings.
  5. Transfer into serving bowls and top with radish micro-greens.

Nutrition Tip

Blue Hokkaido squash is a nutrition powerhouse. This orange fleshed squash contains high levels of beta-carotene, a secondary plant substance that is thought to have protective antioxidant effects. Hokkaido squash also contains vitamin A, C, and E, and is rich in minerals  like magnesium, potassium, and zinc. Another wonderful quality of this nutrient dense food is that it contains large amounts of dietary fiber.

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