This nourishing soup is beloved by our Ritual Meals mamas. It's packed full of essential vitamins and minerals to support postpartum recovery and help you feel great. If you are breastfeeding, it has the added benefit of supporting healthy lactation.
Star ingredients
Homemade meat stock
Rich in protein and collagen, an important protein for repairing connective tissues, and minerals like zinc, iron, calcium, magnesium, potassium, phosphorus, selenium, boron. Click here to get our recipe for homemade meat stock.
Kabocha squash
Hearty in fiber and antioxidants, aids digestion, and helps with postpartum fluid retention and bloating
Cumin
Stimulates milk production, packed with iron, and aids digestion
Lentils
Rich in dietary fiber, lean protein, folate and iron. Also a good source of potassium, calcium, zinc, niacin, and vitamin K.
Recipe
Servings: 6
Prep: 15 minutes
Cook: 60 minutes
Equipment
- High pressure cooker
- Oven
- Freezer safe storage containers
Ingredients
- Grass-fed ghee or avocado oil
- 1 medium organic kabocha squash (can be subbed for acorn or butternut squash), peeled & cut into smaller cubes
- 3 TBSP grass-fed ghee, sesame oil, or coconut oil
- 1 organic yellow onion, chopped
- 1 organic shallot, chopped
- 1 TBSP curry powder
- 1 teaspoon ground cumin
- 2 quarts homemade meat stock made with grass-fed beef or pasture-raised chicken
- 2 cups organic dried lentils
- 1 TBSP organic soy sauce, tamari, or coconut aminos
- 2 TBSP nutritional yeast
- Salt & pepper to taste
Instructions
- Toss the kabocha squash in avocado oil, salt, and pepper, and roast in the oven at 400F for 30 minutes.
- When the kabocha squash is done roasting, warm sesame oil in the high pressure cooker on “Saute” mode. Add onion and shallot, cook for 5 minutes until slightly browned.
- Add kabocha squash, cumin, curry powder, lentils and meat stock. Stir.
- Cover the pot and cook on low pressure on the “Soup” setting for 15 minutes.
- Season with soy sauce, nutritional yeast, and salt & pepper to taste.
- Freeze up to 3 months
