
Spicy and Sweet Squash Soup
By EJ Alvarez
November 20, 2015

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)
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
Tried this recipe?Let us know how it was!

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.