Yummy Coconut Butternut Squash Soup
Here’s a great recipe I found on one of my colleagues sites. A french chef named Eddy did a segment for the JamCore Kitchen. Very cool.
This is a coconut butternut squash soup. And its delicious. I made it for myself and my clients at Robert Belley Fitness. They loved it.
And if you mess up and cook it too long you still end up with amazing tasting squash
🙂
It’s a win win.
Here’s the ingredient list:
- 2T Olive Oil
- 2 Garlic Cloves
- Ginger Powder
- Sea Salt
- Fresh Ground Black Pepper
- 1 Shallot or you can use a regular white onion if you have difficulty finding one at your grocers.
- 3 small to medium Butternut Squash Diced into Small Rectangles for Easier Cooking
- 1 Can of Pumpkin Puree or Pie Mix
- 1 Can of Coconut Milk
- 1 Can of Organic Low Sodium Chicken Broth
That’s all
Here’s how you do it:
PREP:
If you decide to peel and cut butternut squash understand it sucks 🙂 Really it does.
If you decided you want something more efficient you can just buy them pre-peeled and halved with the seeds already scooped out. A bit more money but still saves you a ton of time.
If you have great knives or a great peeler though you can do the traditional method.
After that just dice into smaller rectangles. They can stay chunky. Like an inch by 2 inches or smaller.
THE MAIN EVENT:
- Place a dutch oven or large deep pot onto your larger burner.
- Put the heat to medium-low.
- Drizzle or pour your olive oil in.
- Next add your garlic.
- Simply peel and crush do not mince.
- Let it simmer for a couple of minutes to blend and open the garlics flavor.
- Next season your oil with ginger powder, sea salt and black pepper.
- Stay conservative at first and add more in the later stages as you fine tune your dish.
- Next add your chopped shallot to the pot with your diced butternut squash.
Let it cook for a minute or two. - Then add the can of pumpkin and mixed it in for a minute
- Then add your coconut milk and mix that in. Let the mix bubble a moment.
- Finally add the chicken broth and allow to simmer for 45 minutes.
Very simple recipe and very minimal ingredients and you have tons of servings in
this one dish.
Plus its super affordable for an amazing amount of vegetables, fiber and healthy fats.
Did I mention its delicious?
😉
Robert Belley Fitness
Marshfield Fitness and Fat Loss Expert
http://www.rbfit.com/