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Monthly Recipe: Lorrie’s Butternut Squash Soup

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One of the best things about winter is butternut squash, am I right?  The very first time it’s cold, I just have to make this soup.  It’s rich in flavor, super satisfying to eat, and so so simple to make – I mean, I don’t measure anything.  That’s my kind of recipe!

Anyone lucky enough to snag a bowl of my secret recipe soup before it’s gone, just can’t get enough.  Mike loves it, the girls gobble it up, and it’s always a crowd pleaser at any party I take it to.

So if you’re in need of something to make this holiday season, I’ve got you covered.  There are only 5 main ingredients, so it’s easy to keep these things on hand when the craving strikes.

And did I mention it’s paleo and macro counting friendly?!  Of course the macros will slightly vary each time you make it depending on how much squash you use, but when I last measured it, I used 2,326 grams of squash (2 large squashes) and it yielded a bowl of soup (weighing 232 grams) with 18g carbs, 7g of fat, and 3g of protein.

–  2 Large Butternut Squashes
–  1 can of Coconut Milk (full fat)
–  1 Carton of Chicken Stock
–  1 small-medium yellow onion
–   Sheep’s Milk Manchengo Cheese
–  Salt to taste
–  Avocado Oil or Butter


Step 1:  Peel The Squash
This particular time I happened to have an enormous, jumbo, gigantic sized squash, so just the one was plenty.  Ordinarily though, I use 2 large squashes for this recipe.

Peel the squash until you get through to the nice bright orange flesh.  (Mike likes to stop peeling as soon as the hard layer is gone when it’s still white-ish… but keep going until you see that nice bright orange all over.)


Step 2:  Cut Up The Squash
Rinse and slice the squash in half length-wise.  That will make scooping out the seeds easier.

Scoop out the seeds with a spoon (just like a pumpkin).  Then cut it up into cubes.


Step 3:  Boil The Squash
Put the squash in a big pot and add the chicken stock. Now, the stock should not totally submerge the squash.  You want the stock about an inch or so below the top of the squash, just like in the picture.  Too much liquid and you’ll have juice instead of soup.  If the stock is way below the squash (like you can’t see it), then add some water to get it where we want the liquid to be.

Bring the squash and stock to a boil and leave it on medium to medium high heat until mushy; about 20 minutes)


Step 4:  Prepare The Onion; Grate The Cheese
Dice up your onion into small bits.  Then caramelize the onions (aka fry in a pan until brown).  I like to use avocado oil or butter.

Make sure they don’t burn or they will overpower the flavor of the soup (speaking from experience there).  Cook them on medium heat and stir often.  Once they have a nice light brown color, turn off the fire and dump them right into the pot with the squash, then mix them in.

While the onions and squash cook, grate your cheese.  The cheese really is the special ingredient that makes this soup amazing.  We get this cheese from Costco and it’s pretty much the only cheese we use.  It makes everything better-  meals from Territory, scrambled eggs, beans, taco meat.  Literally, everything.


Step 5:  Blend The Squash; Add The Milk
Almost done!  See, I told you it was easy and required no measuring!

I use an immersion hand blender to puree the squash and mix in the coconut milk, but you could also use a hand blender. (I’d caution against a regular blender as you’ll have to much soup to blend all in one batch.)  You can get an immersion blender for around $30, so consider getting one if you don’t have one or a hand blender.

Using the immersion blender, puree the squash, and then once you don’t have any more lumps, add the coconut milk and continue blending until completely mixed in.


Step 6:  Enjoy!
Pour yourself a big ol bowl of soup, add cheese and salt and stir until melted.  Then sit back and enjoy your delicious creation!

Happy Holidays!

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