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–+ servings

Squash Soup

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Cuisine Beans, Soup
Servings 4 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-label]

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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