Soup’s On!

Ingredients: Hokkaido squash (red kuri), onion, red bell pepper, kale, garlic, ginger, coconut milk, vegetable bouillon, Thai red curry paste (vegan), garnished with red bell pepper pieces and soy yogurt

Now that the weather is getting cold, a steamy bowl of soup is a great way to warm up. For Thrivors, soup is also an excellent way to get a huge hit of the cancer-fighting foods your body needs. Plus it just tastes so good!

We know how powerful, healthy foods can be to help you recover from cancer. So we’re starting “Focus on Foods,” our monthly feature giving you lots of recipes and tips to help you make nutritious, affordable food choices. And we couldn’t think of a better way to kick off “Focus on Foods” with our yummy Green and Gold Soup.

Throughout the African Diaspora, dark leafy greens are paired with bright pumpkin or squash in hearty soups and stews. Virtually every ingredient in this soup is known for its cancer-fighting properties, making this a highly desirable addition to your diet. According to The American Institute for Cancer Research, both greens and squash are rich sources of fiber and antioxidants which are considered critical in fighting certain cancers. Enjoy!

Green & Gold Soup


1 lb Dark, leafy greens, such as Collard, Mustard, and Turnip, stems removed and coarsely chopped

1 large Butternut or Acorn squash

4 Tomatoes skinned, seeded and coarsely chopped (you may substitute 1 large can whole tomatoes, flesh only)

1 medium Onion, chopped

3 Cloves Garlic, minced

½ Fresh Pepper i.e., scotch bonnet or jalapeño, minced (for a mild flavor. Like it spicy? Add more!)

1 tsp Turmeric

¼ tsp smoked paprika

½ cup Coconut milk, room temperature

Fresh ground pepper and sea salt to taste

2 tbsp Brown Rice Flour

2 quarts Veggie Stock

3 tbsp peanut oil


  1. Sauté onion, pepper, along with squash in peanut oil frequently stirring unit onion is translucent, and squash is very lightly browned on all sides.
  2. Add garlic, turmeric, and rice flour. You will be making a roux–which is a paste to thicken the soup. You may need to add a few drops of oil to help the ingredients bind into a paste. Be sure to stir frequently, so flour and garlic are well cooked by not burned.
  3. Slowly add veggie stock—constantly stirring—so soup will be a smooth texture. Bring to a boil, then reduce to low heat and simmer until squash is fork-tender—about 10 minutes.
  4. Add greens and tomato. Continue cooking until greens are wilted.
  5. Remove soup from heat. Drizzle coconut milk into the soup and stir just until well combined. Add fresh ground pepper and sea salt to taste. Serve immediately.

Makes eight portions