This soup has a hint of coconut with all the goodness of a butternut squash. It’s full of healthy immune boosting foods like garlic, onion and red peppers, loaded in vitamin A, high in vitamin C and magnesium, and will really warm you up on a cold winter day!
I like to bake a squash the day before while roasting one of our pasture raised chickens, then use the leftover baked squash for the soup.
To make the chicken stock remove all of the chicken and place all of the bones in a large pot. Cover with water, add 2 bay leaves and bring to a boil. Simmer for at least 2 hrs. Cool overnight (I usually pop mine outside) and in the morning remove the layer of fat that settles on the top.
Approximate Calories in a 1 cup serving: 160
Carbohydrates: 18 grams
Protein: 5 grams
- 1 butternut squash
- 1 large potato
- 6 cups chicken or vegetable stock
- 1 can of full fat coconut milk
- 2 tbsp ginger
- 1 onion
- 1 red bell pepper
- 3 garlic cloves
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp cinnamon
- 1 tsp cayenne (optional)
- 1 tsp salt
- Cut squash in half, remove seeds and place on foil lined baking sheet skin side down.
- Roast squash at 350 in oven until cooked.
- Saute onion, garlic, and red pepper for a few minutes.
- Add spices add combine.
- In large pot add all ingredients (stock, coconut milk, squash, potato and onion mix).
- Bring to a boil and simmer until potato is cooked through.
- In food processor puree soup in batches until smooth.