With the holidays behind us and the new year upon us, we’re fully immersed in the winter season, which means the cold and flu season is also upon us!
People all around seem to be coughing, sneezing and sniffling, I like to be proactive in keeping the bugs away! Along with keeping my hands super clean and away from my nose, mouth and eyes, and getting plenty of rest, I also enjoy boosting my immune system through food by fueling my body with healthy foods in an array of vibrant colors and textures.
I really love a nice warm soup for dinner on a cold winter night. I really don’t need to be feeling under the weather to enjoy it, but thought it would be fun to come up with a nourishing chicken broth based soup that was a little different that the traditional “chicken soup like mamma used to make” with carrots, celery and onion as the base vegetables.
In trying to come up with alternative vegetables, I decided it would would be colorful and delicious to have the best of both summer and winter squashes, so decided to make zucchini and butternut squash the stars of the show! Celery is so flavorful that I decided to keep it in this version, but skipped the traditional carrots and onions.
Rather than chunks of chicken, I thought mini-meatballs would add some extra flavor and would give it a hearty, comfort food kind of feel. This recipe really comes together very quickly and easily, especially since the meatballs are made and dropped right into the soup to cook.
This makes a filling and nourishing dinner, especially when served with a nice green salad!
Double Squash Soup
1 Tbs avocado oil
1 1/3 cup diced celery
1 1/2 cup chopped butternut squash, roasted
2 cups chopped zucchini squash
4 cups chicken bone broth
About 1/2-2/3 lb of ground turkey or chicken
1/4 cup of my nut-free/gluten-breadless bread crumbs (recipe on website)
1/2 tsp sea salt
1/4 tsp dried rosemary
1 Tbs dried parsley
Additional sea salt and fresh ground black pepper to taste
Pour avocado oil in a large pot or Dutch oven and heat over low to medium heat. Add celery and cook until it starts to soften, about 2-3 minutes.
Pour in chicken bone broth and bring to a low boil. While broth is coming to a boil, begin making mini meatballs. Put ground turkey/chicken into a bowl, add bread-less breadcrumbs, 1/2 tsp sea salt, rosemary and parsley and stir until completely mixed. Once soup is boiling, spoon small bits of the mixture and form into little balls with your hands (about 1/2”-3/4” each). Drop one at a time into boiling soup and cook all the way through. Add zucchini and butternut squash continuing to cook until zucchini is soft. Makes about 4-6 hearty servings.