Roasted Squash Soup with Bone Broth & Kitchen Scrap Magic
(Womb-Warming, Nourishing & Rooted in Rhythm)
This is the kind of soup that soothes from the inside out—gentle, grounding, and filled with quiet strength. Made from roasted squash, veggie scraps saved with love, and mineral-rich bone broth, this soup isn’t just food—it’s a ritual of nourishment, waste-consciousness, and cyclical restoration.
Whenever I make it, I save the seeds and scraps in my veggie bag for chicken broth, roast everything until golden and soft, then blend it into something creamy, earthy, and deeply comforting. It’s humble food—but powerful medicine, especially for those of us reconnecting with our bodies.
Roasted Squash Soup with Bone Broth
Servings: 4–6
Prep Time: 10 mins
Cook Time: 50 mins total
Storage: Keeps 4–5 days in the fridge or freeze up to 2 months
Ingredients:
1 medium squash (butternut, acorn, kabocha, etc.)
½ onion, sliced
3–4 cloves garlic, peeled
1–2 tbsp olive oil
Sea salt + black pepper to taste
2–3 cups chicken bone broth
1–2 tbsp butter or coconut oil
Optional spices:
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp turmeric or ginger
½ tsp thyme or sage
Optional: Top with pumpkin seeds and fermented cabbage for extra crunch!
Instructions:
Preheat oven to 400°F (200°C).
Cut squash in half, scoop out the seeds (save them in your veggie scrap bag for broth!). Score the flesh lightly.
Place squash on a parchment-lined tray, flesh side up. Add onion slices and garlic cloves.
Drizzle with olive oil, salt, and black pepper. Roast for 30–35 minutes, or until soft and golden.
Let cool slightly. Scoop out the flesh and place into a large pot with the roasted onions and garlic.
Add bone broth, butter, and your desired spices. Bring to a gentle simmer and cook for another 15–20 minutes to deepen the flavour.
Use an immersion blender or hand mixer to blend until smooth and velvety.
Taste and adjust seasoning—add more salt, herbs, or broth if needed.
Energetics & Best Phase to Eat It In
This soup is earthy, warming, and deeply grounding—perfect for your:
Luteal Phase
(After ovulation, before your period)
During this phase, your body is shifting inward. Progesterone rises, energy softens, and digestion slows. The body craves warmth, comfort, and stability—both physically and emotionally.
This roasted squash soup delivers that in every spoonful:
Squash grounds and nourishes with complex carbs and beta-carotene
Garlic and onion support immunity and circulation
Bone broth replenishes minerals and soothes the nervous system
Butter or ghee adds healthy fats to support hormone production
Energetically, this is Root Chakra food: warming, safe, and deeply nurturing to the womb and gut.
Ways I Love to Use It:
As a luteal lunch or cozy dinner with sourdough or rice
Topped with a swirl of yogurt or coconut cream
With a sprinkle of pepitas, seeds, or microgreens
As a side to roasted chicken or lentils
This is the kind of meal that says: rest is sacred. Your body is worthy. Nothing is wasted.
It’s a bowl full of nourishment, made with scraps, slow care, and ancestral rhythm.
