Soul Nourishing Kabocha Squash Soup

Soup to ground, to transmute pain, to nourish, to pray, and to love yourself

Soup made with love heals. Chopping vegetables is therapy. It moves energy and transforms matter. It’s a physical action that can change your consciousness and emotional state. How you cook can change how you relate to your body and Self. 

Cooking and eating with love can pull us out of sadness and heartache, especially when we cook and eat with loved ones. This is not emotional eating … its conscious action to heal oneself, it’s nourishing on the deepest level, it’s how food becomes medicine.

Cooking stimulates and awakens the senses. It’s a meditation. It’s subtle energetics and also very physical. When done with intuition, presence and love, it’s alchemy. Healthy vegetables prepared with the intention to nurture, to nourish, to transmit love are powerful medicine.

The last few days have been very challenging for me. I’ve cried and felt so much emotional pain on so many levels of my being. After so many tears and so many feels, I made soup to heal. I chose Kabocha Squash for it’s energetic grounding affect and warm nourishing sweetness. When you’re grounded you’re best able to discharge emotions and energies into the earth. Squashes grow right on top of the earth, their leaves spread out flat within minimal upward energy,  so they help us level out and ground. I made this soup to ground myself, to transmute my pain, to nourish, to pray, and to deeply love myself.

This vegan roasted Kabocha Squash Soup is made from all local super high vibe veggies and homemade coconut milk. When making it, I practiced what I call “The Alchemy of Food.” I alchemized a lot of love into the soup, it’s vibrational healing. Every time I chopped I chanted “love” silently and it runs so deep. The “love” chopping chant is a profound act of self love, it changes the state of mind, it opens the heart and it seriously makes the food taste better, I promise.

This soup is a simple and beautiful dance of flavors. The sweet, creamy kabocha is enhanced and rounded out by the richness of coconut milk. The spices are activating and warming. The cilantro adds freshness, the lime adds a little tart bite, and the pepitas offer a little crunch.



  • 1 medium Kabocha Squash Soup, seeded
  • 1 T olive oil for roasting squash
  • 1 ½ T olive oil for sautéing vegetables
  • 1 large onion (or 2 small onions)
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, chopped
  • 2 inch piece of fresh ginger
  • 1 ¼ t ground cumin
  • ½ t ground coriander
  • 6 cups homemade coconut milk
  • 2 t Maldon salt
  • Garnish with limes, chopped cilantro, pepitas (optional)


  1. Chop squash into large pieces, drizzle with olive oil and roast at 400 degrees F for 45 min to 1 hour
  2. Saute onions, carrots, celery, garlic on med heat in a large cast iron pan until softened and onions are translucent
  3. Add spices and cook a few more minutes
  4. Add squash and homemade coconut milk to a large pot stainless steel pot with a thick bottom, bring to high heat and then lower heat and simmer
  5. Add sautéed veggies to the pot, cook until everything is soft
  6. Blend the soup with an immersion blender, add more coconut milk or water if it’s too thick
  7. Serve with slices of lime, chopped cilantro and pepitas

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