Soup season is officially here in Chicago, and our chefs are cooking up creative and flavorful autumnal soups to provide some warmth for those extra chilly days. This vegetarian soup was inspired by the hearty flavors of fall squashes, paired with robust spices, and nourishing functional mushrooms. If functional mushrooms are new to you, here’s what to know about their many health benefits.
Functional mushrooms are not your typical mushrooms you find at your local grocery store, nor are they the psychedelic kind either. These mushrooms are foraged all around the world and carefully extracted into powders to maintain their nutrient density. They contain adaptogen, nootropic and immune supporting properties which help to improve focus and concentration, stress hormone regulation, energy and endurance, immune function, and blood sugar control. The mushrooms used in this recipe are all-natural, non-toxic, non-habit forming, certified organic and third party tested. You can read about their quality standards and more here. These mushrooms add a savory and slightly sweet flavor to this soup, but they’re not the only nutrient-packed ingredient in this recipe. Aromatic curry powder, turmeric, garlic, black pepper and ginger not only add a ton of flavor, but they also provide a healthy dose of antioxidants and anti-inflammatory properties. These spices help protect the body from cancer causing free radicals and decrease inflammation linked to heart disease, neurological disorders and arthritis.
And not to forget the star of the dish, the squash! The kabocha squash in this soup provides a good source of calcium and iron and an excellent source of fiber and potassium. All nutrients that are lacking in American diets. So do yourself a favor this squash season and stock up on this soup for a perfect lunch, appetizer or light dinner.