This soup is my latest favorite soup. It’s creamy, without the dairy, super healthy, filled with minerals and vitamins, and carries a perfect umami taste from the miso and it is gorgeous to look at from the stunning orange of the Kabocha squash.

Here, finally is that nettle soup I promised you a few weeks ago. Nettle is another one of my favorite nutritional powerhouses. High in minerals and antioxidants including vitamin C. It may reduce inflammation, treat hay fever, lower blood pressure, aid in lowering blood sugar and treat enlarged prostate

The winter months bring an abundance of mushrooms. The health benefits of mushrooms are no longer a secret. The supplement aisle in your natural food market is robust with medicinal mushrooms for the immune system, the brain and beyond.

With the days cooling down, I have been craving warming curry flavors and something cozy for some time now. Something creamy and coconutty and smooth, with a touch of Indian spices. I had some squashes left over from my Winter Squash Roundup post not long ago and wanted to use them, and whipped this up. 

Soup season has just begun. As we head into the fall and winter months, hearty and nourishing and healthy soups become the mainstay in my home. A hearty miso soup can be an entire meal if done correctly, filled to the brim with copious amounts of noodles and veggies.