Nutritional Bonus: In ancient Ayurvedic medicine, ginger is known as the “universal remedy.” This little plant, with its antimicrobial and antiviral properties, contains a whole pharmacy of ingredients with multiple health benefits. Gingerol – the ingredient in ginger responsible for its pungent and spicy flavor – is an antiemetic, meaning it has the ability to help prevent and treat nausea and vomiting. That’s why ginger tends to have the awesome ability to soothe an upset stomach and curb nausea. Further studies demonstrate ginger’s positive health effects on the gastrointestinal tract, the cardiovascular system, pain, fever, immunity and even the deterrence of cancer cells. It’s no wonder that a cup of hot ginger tea with lemon is a home remedy for all sorts of “under-the-weather” symptoms!
- Cook Time
- Prep Time
- 2 acorn squash, each cut into quarters and seeds removed
- 1 yellow onion, peeled, trimmed and quartered (core still intact)
- 1 carrot, peeled and cut into 2-inch chunks
- 1 1/2 tsp olive oil
- 3 sprigs thyme
- 1 tbsp peeled and chopped fresh ginger
- 1 tbsp curry powder
- 1 tbsp fresh lime juice
- 1 tsp sea salt
- 3/4 tsp fresh ground black pepper
- 6 cups low-sodium vegetable broth (TRY: Pacific Organic Low-Sodium Vegetable Broth)
- 1 cup BPA-free canned chickpeas, drained and rinsed
- 1/2 tsp olive oil
- 1 tsp ground ginger
- 1/4 tsp each sea salt and fresh ground black pepper
- Preheat oven to 400°F. Line 1 large and 1 small baking sheet with foil and set aside.
- To large baking sheet, add squash, onion and carrot. Drizzle 11⁄2 tsp oil over top, sprinkle with thyme leaves and toss well to coat. Transfer to oven. Roast until squash and carrots are tender, about 40 minutes. Remove sheet from oven and set aside to cool.
- Meanwhile, thoroughly dry chickpeas with a kitchen towel and place on small baking sheet. Sprinkle with 1⁄2 tsp oil, ground ginger and 1⁄4 tsp each salt and pepper; toss to coat. Roast until browned and crunchy, about 25 minutes, tossing once halfway through.
- When squash is cool enough to handle, scoop out flesh into a blender, discarding peels. To blender, add roasted onions, carrots, fresh ginger, curry powder, lime juice, 1 tsp salt and 3⁄4 tsp pepper. Add about 3 to 4 cups broth and carefully blend mixture on medium speed to a smooth purée. Empty into a large pot. Add remaining broth to pot and stir. Bring to a boil and remove from heat. Serve with spicy chickpeas over top.
- Serving Size: 1/6 of acorn squash soup and chickpeas
- Calories: 141
- Carbohydrate Content: 28 g
- Fat Content: 25 g
- Fiber Content: 6 g
- Protein Content: 4 g
- Saturated Fat Content: 25 g
- Sodium Content: 581 mg
- Sugar Content: 4 g