Please note. The soup provides a healthy carbohydrate with vitamins, fiber and a powerful boost for the immune system. Add roasted or grilled red meat, poultry or fish for a complete and utterly satisfying meal.
BUTTERNUT SQUASH SOUP (Paleo)
1 Tbs. olive oil1 cup shallots, sliced & diced (or 1 small onion, diced)
1 Tbs. fresh ginger root, finely grated
2 cloves garlic, minced
1 large (3lb) butternut squash
2-3 cups chicken broth
1+ tsp Thai red curry paste
1 can coconut milk
freshly squeezed lime juice
* Preheat oven to 350 degrees.
* Cut the squash in half lengthwise but do not clean out the innards. The seeds and strings add flavor to the steamed squash. Place squash halves in a baking pan with 1/2 inch of water in the bottom. Cover with foil Place in oven and cook for 1 hour or until tender.
* Remove squash from oven and cool slightly. Peel the squash and set aside.
* In a large pot, heat olive oil over medium-high heat. Add shallots and cook until softened. Add ginger and garlic; cook one minute longer. Add squash and 2 cups of broth to the pot; reduce heat to simmer. Cook 10 minutes.
* In a small bowl mix coconut milk with curry paste until blended. Add to the soup.
* Using a hand blender, puree soup until creamy. If the soup needs to be thinned, add more chicken broth until it is to your liking. Return the soup to a low heat and simmer until ready to serve. Garnish with a dash of paprika.
As always, keep it simple and enjoy! w.lynne
Recipe adapted by w.lynne from Williams Sonoma 'Eat Well' cookbook
Credit and thanks for the photograph go to Google images and the Online Cooking School.