Saturday, January 19, 2013

Squash and Coconut Soup (Dairy, Gluten/Grain and Refined Sugar Free)

This is soup is a favourite of mine.  It is easy to make and I love the flavour combinations.  I like to use a roasted squash but I am sure canned squash would work as well.  My favourite is a Kabocha squash (Japanese pumpkin) as it has a smooth texture and is one of the sweetest.  I have used a butternut squash as well with excellent results.

  • 1 tablespoon olive oil
  • 1 diced red onion
  • 1 roasted squash* (approximately 2-2.5 cups)
  • 2 carrots
  • 2 peeled and diced pears
  • 4 cups chicken or vegetable broth
  • 1/2 cup coconut milk/cream
  1. In a medium size pot heat oil.
  2. Cook onions until translucent (approximately 5 minutes.)
  3. Add carrots, broth, pears and coconut milk.
  4. Cook approximately 12-15 minutes until carrots are tender.
  5. Add squash and cook another 5 minutes until fully heated.
  6. Using a blender, purée until smooth. 

* to roast a squash simply poke holes in  squash with a knife.  Place in a oven safe dish and roast at 400F for 1 hour.

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