Tag Archives: paleo thanksgiving recipes

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,


Pumpkin Crisp

26 Oct

A just-sweet-enough pumpkin dessert perfect for any fall table or celebration. Nutrient dense coconut milk replaces the usual condensed milk, a bit of honey or maple syrup replaces the processed sugar, and a buttery array of nuts replaces the usual insulin spiking refined flour crust. I love the way this turned out and the reviews from my taste testers (neighbors, friends, and sister!) were unanimously delish! May it be a nice primal friendly addition to your seasonal baking!

Pumpkin Mixture
4 cups fresh pumpkin or 2 15oz cans 100% pumpkin
1/4 cup honey or maple syrup
1 6oz can full fat coconut milk
3 eggs
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cardamom

Crumb topping
1 1/2 cups finely crushed nuts (I used walnuts and pecans)
2 Tbsp almond flour
4 Tbsp coconut oil or butter, melted
1 tsp ground cinnamon

  1. Preheat oven to 350.
  2. Whisk together all ingredients for pumpkin mixture until smooth.
  3. Pour into lightly greased pie plate or 8×8 baking dish.
  4. Combine all ingredients for crumb topping.
  5. Scatter on top of pumpkin mixture evenly.
  6. Bake in bottom half of oven for 25 minutes.
  7. Move to center rack for the last 15-20 minutes until done.
  8. Center should be firm and top nicely browned.
  9. Let set for a few minutes and serve warm, but leftovers are yummy cold too!



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