Tag Archives: paleo soup recipe

Curried Squash Soup

6 Nov

Celebrating autumn again, I had to share one my all time favorite soups. Curry spice blends and squash are just plain meant for each other, especially with the addition of coconut milk. This puréed soup is a comforting dish suited for any company–paleo, primal, vegetarian, vegan, conventional, gluten-free, nut-free, and kiddos. I served mine with ground lamb kheema to offset the higher glycemic load of the squash and sweet potatoes. They are nutritional powerhouses but balance is always key! The recipe is also perfect plain, topped with crushed nuts, or as a side with pulled pork, leftover Thanksgiving turkey, or your favorite protein. Enjoy!

  • 2 Tbsp coconut oil
  • 1 large sweet onion, diced
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes (or, to your liking)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • pinch cayenne pepper
  • 1-2 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • 5 cups roasted squash or any combination of squash, sweet potatoes, carrots*

Preheat oven to 375. Cut squash in half, scoop out pulps and seeds. Roughly dice sweet potatoes. Drizzle with melted coconut oil, walnut oil or olive oil. Salt, pepper and dash with cinnamon.Roast for about 30-45 minutes until fork tender and nicely roasted.**
Meanwhile, melt coconut oil in sauce pan. Add onion and sauté until translucent. Add all spices to onion mixture and combine. Add 1 cup of chicken broth and coconut milk. Stir to combine. Bring to low boil and then turn off heat until squash is ready.
In large food processor, add roasted mixture and contents of sauce pan. Pulse until smooth. You can add additional cup of stock slowly to reach your desired consistency. If you keep it thick enough, it can also be a puréed side dish instead of a soup. Salt and pepper to taste.
Transfer back to pan for warming, or store in fridge for later.

*The squash and potatoes pictured (sugar pumpkin, butternut, two sweet potatoes, carnival, and acorn) made about 10 cups or a double batch. Use your judgement. Leftovers are great for a breakfast hash, or side dish the next night! In a hurry? Two plastic containers of grocery store pre-diced sweet potatoes or butternut squash yield just the right amount for one batch.

**I could not slice open my pumpkin! I ended up putting it in the oven whole with the rest of the squash and sweet potatoes. It sliced open easily after roasting for 30-45 minutes and was easy to de-pulp.

Stay warm,


Winter’s Night Beef Stew and Biscuits

16 Jan


We’ve had this interesting warm weather spell, but it’s fixing to be January again and this stew will be perfect for a cold winter’s night. It came about by accident today when I needed to make dinner out of all of the random things in my fridge and freezer. In the new year, I started meal planning and taking only one grocery trip per week in an effort to drive my grocery bill down (future post to follow on this!). This week I thought it would be fun to see if I could use up everything in my fridge before hitting the store again. Needless to say, the veggies in the stew are totally interchangeable depending on what you have but the combination below worked surprisingly well. My kids devoured it and it made me feel like I was in my Grammy’s kitchen.




2 Tbsp extra virgin olive oil
2 lb beef, cubed or any neglected meat from your freezer cut in small pieces
1/4 cup coconut flour
2 tsp paprika
2 tsp salt
1 tsp pepper
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tsp rosemary
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper
1 head cauliflower, chopped
4 large carrots, peeled and chopped
2 bell peppers, chopped
1 onion, chopped
3 stalks celery, chopped
2 sweet potatoes, peeled and chopped
4 cups stock, chicken or beef
1 6oz can tomato paste
1/2 tsp xanthan gum or 1 Tbsp arrowroot powder (optional, for thickening)

Heat olive oil in large pot over medium high heat. Combine coconut flour and spices in large ziploc bag. Add meat and shake until nicely coated. Add seasoned meat to pot and brown for 3-5 minutes. Add all vegetables, and stir to combine. Cover and let veggies cook for a few minutes. Add stock, tomato paste and fresh herbs. Stir and bring to low boil. Lower heat and let simmer for 10-20 minutes. Now is a good time to make your coconut flour biscuits below!

When the biscuits are almost done, take about a half cup of broth from the pot with a measuring cup, add the xanthan gum or arrowroot powder and quickly stir to combine. Pour back into soup and stir until stew is thickened. Serve and enjoy by the bowlful!

Coconut Flour Biscuits adapted from Wellness Mama

  • 1/4 cup coconut flour
  • 4 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 5 Tbsp butter or coconut oil, melted
  • 1 tsp garlic powder

Preheat oven to 400. Combine all ingredients. Spoon mixture on parchment lined baking sheet in 1/2 inch thick rounds. Makes 4 large or 8 small biscuits. Bake for 10-12 minutes until slightly golden brown. Serve warm and refrigerate leftovers. Go ahead and double the batch because they make great egg sandwiches for breakfast!

Happy winter,

Chunky Chipotle Chili

Marinated Flank Steak

Beef Bulgogi

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