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.
Homemade meat stock
Prep: 15 minutes
Cook: 60 minutes
- High pressure cooker
- Freezer safe storage containers
- 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
- 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