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Warming Winter Squash Soup

Warming Winter Squash Soup

A bowl full of soup can be an entree itself, or a cup full can accompany leftovers to make a complete meal.

Category Dinner, Lunch, Soup
Compliance Level Kickstart, Lifestyle, Performance
Total Time 30 minutes
Servings 8 1.5 cup servings
Author Nancy Teas-Crain

Ingredients

  • 1/4 cup coconut oil
  • 1 tsp fennel ground
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 large onion chopped (about 1 1/2 cups)
  • 8 cups baked winter squash
  • 2 tsp curry powder
  • 1 tsp salt
  • 2 cups water
  • 1 can coconut milk
  • 2 Tbsp lemon juice
  • 2 Tbsp maple syrup (leave out or use different sweetener to be compliant on Lifestyle or Performance)

Optional toppings:

  • Fresh cilantro chopped
  • Green tomatillo salsa
  • Kimchi
  • Fermented vegetable mix

Instructions

  1. Heat coconut oil in a large (1 gallon) soup pot. Add ground spices: cumin, coriander, and fennel and cook for 2-3 minutes until the spices are fragrant.

  2. Add onions, curry powder, and salt and cook over medium heat until the onion is soft, about 5 minutes.

  3. Add baked squash, water and coconut milk. Mix well, but don’t completely heat. (It is difficult to blend hot foods. You will heat the soup for serving after blending.)

  4. Use a blender to blend the soup until very smooth, adding extra water if necessary to blend. (It is possible to use an immersion blender, but I find it difficult to get the soup completely smooth. I prefer to use a regular countertop blender. The soup is best when velvety smooth.)

  5. Heat soup to serving temperature. Add maple syrup (leave out or use different sweetener to be compliant on Lifestyle or Performance) and lemon juice. Stir well.

  6. Serve soup and top with cilantro or other optional topping.