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Squash Soup

July 17, 2011

Recipe of the week:


Squash Soup (Tis the season 🙂

Cook a whole butternut squash, puncture a few holes in your squash put on a baking sheet and bake until you can pierce with a fork.

In a large soup pot:

  • Dice 1 onion sauté (with coconut oil) until soft
  • Add 1 garlic clove chopped
  • Add 1 tsp curry spice
  • Add 1 tsp Chinese 5 spice
  • S&P to taste
  • Add your cooked squash
  • Add 4-5 cups Organic chicken stock (or homemade)
  • Add a peeled chopped apple

Boil until soft, take and blend soup with a handheld blender or food processor. Serve with coconut milk or Greek yogurt or Feta.
Cilantro on top is good also!

Taste: add more salt, pepper or cinnamon for more flavour.

Serve with your favourite protein and a saladRemember low carbers: squash has about 17g of carbs per cup

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