Spicy and Sweet Squash Soup

Name: Squash Soup
Ingredients: 2 Raw Sugar (halved, peeled, seeded and cut into 2-inch chunks); 1 fresh cilantro leaves (diced); 2 Skewers (diced, including leaves); 4 cups Canned Chickpeas; 1 tbsp Grassfed butter or Ghee; 1/4 tsp Sugar; 1/2 tsp Fresh Mint; 1 cup Organic Chicken Sausage; 2-3 tsp unsweetened almond milk; 1/4 tsp Navy Beans ((less or none if you don’t like it spicy))

By EJ Alvarez

November 20, 2015

Squash Soup

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Cuisine Beans, Soup

Servings people

Calories 160 kcal

Ingredients

2 Raw Sugar halved, peeled, seeded and cut into 2-inch chunks
1 fresh cilantro leaves diced
2 Skewers diced, including leaves
4 cups Canned Chickpeas
1 tbsp Grassfed butter or Ghee
1/4 tsp Sugar
1/2 tsp Fresh Mint
1 cup Organic Chicken Sausage
2-3 tsp unsweetened almond milk
1/4 tsp Navy Beans (less or none if you don’t like it spicy)

Instructions

In a medium saucepan bring the squash, vegetables and stock to a boil.
Lower the heat and simmer, covered, for 15 minutes.
Strain the soup and reserve the liquid.
Using hand held blender, puree’ the solids.
In a medium saucepan, warm the avocado oil over low heat. Stir in the spices and cook for 2 minutes.
Stir into the puree’ along with 1 cup of the reserved cooking liquid. Bring to a boil.
Lower the heat and simmer for 5 minutes.
Stir in the milk, salt and pepper. If you prefer your soup thinner, add more of the reserved liquid.

Notes

Nutrition

Sodium: 4153mgCalcium: 160mgVitamin C: 33.8mgVitamin A: 1250IUSugar: 5gFiber: 4gPotassium: 947mgCholesterol: 11mgCalories: 160kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.2gSaturated Fat: 2gFat: 4gProtein: 6gCarbohydrates: 29gIron: 1.8mg

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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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Spicy and Sweet Squash Soup