Tag Archives: paleo soup

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,

Heather

BLT Soup

7 Jun

When I emptied my CSA box last week I saw a big ol’ container of bibb lettuce and a bunch of fresh tomatoes that matched the bibb lettuce and tomatoes still stocked in my kitchen from the week prior.  I’m not sure what I was doing all week, but I guess it wasn’t much cooking! Instead of another big salad for dinner, I searched for ways to use up my old lettuce and tomatoes to make room for the new ones. Insert BLT minus the bread. I know it’s not exactly soup weather anymore, but it sure feels like it watching all this rain fall. Enjoy!

1 package nitrate free bacon–reserve the fat
1 large head bibb (butter) lettuce, cut roughly
4-6 large garden tomatoes, diced
1 small onion, diced
1 red bell pepper, diced
1 tsp garlic, minced
1 tsp oregano
1 tsp basil
1 6oz can unsweetened coconut milk (plus 6oz water–fill up empty can)
sea salt and pepper to taste
pinch of red pepper flakes to taste

Cook bacon as you wish. I recommend in a 400 oven on a foil lined baking sheet for 12-15 minutes. Reserve 1-2 Tbsp bacon drippings and add to soup pot. Set bacon aside to cool and chop up later for garnish. Heat up oil and add onion and bell pepper. Sauté until soft. Add remaining ingredients and cook until tomatoes are soft and lettuce is wilted. Let cool slightly and pour contents into blender or food processor. Purée to your preference, adding salt and pepper to taste.  Pour into serving bowls, top with chopped bacon, and serve. Garnish with fresh-cut avocado for an extra nutrient and healthy fat boost.

If you don’t subscribe to a local CSA, here’s a link to show you how to find one near you. It’s a fun and affordable way to get fresh local produce and keeps you trying new foods–which means accessing a wider variety of micronutrients!

Happy Friday,

Heather

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