Spicy and Sweet Squash Soup

Name: Squash Soup
Ingredients: 2 Small Acorn Squash (halved, peeled, seeded and cut into 2-inch chunks); 1 onion (diced); 2 Celery Stalks (diced, including leaves); 4 cups Clear Vegetable Broth; 1 tbsp Grassfed butter or Ghee; 1/4 tsp Cayenne Pepper; 1/2 tsp Ground Cinnamon; 1 cup light coconut milk; 2-3 tsp salt; 1/4 tsp White Pepper ((less or none if you don’t like it spicy))

By Lisa Shanken

November 20, 2015

Squash Soup

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Cuisine Beans, Soup

Servings people

Calories 160 kcal

Ingredients

2 Small Acorn Squash halved, peeled, seeded and cut into 2-inch chunks
1 onion diced
2 Celery Stalks diced, including leaves
4 cups Clear Vegetable Broth
1 tbsp Grassfed butter or Ghee
1/4 tsp Cayenne Pepper
1/2 tsp Ground Cinnamon
1 cup light coconut milk
2-3 tsp salt
1/4 tsp White Pepper (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

Calories: 160kcalCarbohydrates: 29gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 4153mgPotassium: 947mgFiber: 4gSugar: 5gVitamin A: 1250IUVitamin C: 33.8mgCalcium: 160mgIron: 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